Summer pasta with squash blossoms, string beans, and goat cheese
 
Prep time
Cook time
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Light and fresh summer pasta with squash blossoms, string beans, goat cheese and plenty of summer herbs. A quick easy recipe with summer's best ingredients.
Author:
Recipe type: Main
Serves: 4 servings
Ingredients
  • 4 tablespoons unsalted butter, 
at room temperature
  • 9 squash blossoms, stems and pistils removed and petals 
finely chopped (1/2 cup), plus whole petals for garnish
  • 4 ounces green beans, trimmed
  • 4 ounces wax beans, trimmed
  • ½ pound spaghetti
  • 2 Tbsp. chopped chives
  • 2 Tbsp. chopped basil leaves, 
plus small leaves for garnish
  • ½ teaspoon finely grated lemon zest
  • 1 Tbsp. fresh lemon juice
  • 2 oz. fresh goat cheese, crumbled
Instructions
  1. Bring a large pot of salted water to a boil. While the water comes to a boil, mix together the chopped squash blossoms and butter.
  2. Blanch the beans for about 3 minutes. Drain and immediately rinse under cold water. When cool enough to handle, slice them thinly on a diagonal.
  3. Cook the spaghetti according to the package directions.
  4. While the pasta cooks, heat a large saute pan over medium heat. Add the butter. When the pasta is al dente, add it to the pan along with 1 cup of the cooking liquid and the beans. Bring to a boil and add the chopped basil, chives, lemon zest and lemon juice. Season to taste with salt.
  5. Divide among 4 serving dishes and top with squash blossom petals, basil leaves and crumbled goat cheese.
Recipe by white plate blank slate at https://whiteplateblankslate.com/summer-pasta-squash-blossoms/