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.
This was a risky one: the husband was skeptical about the veg-heavy dinner and there was no telling how the kids would react when I placed a bowl of beloved spaghetti in front of them that was mixed with string beans, herbs and flowers!?! But I took a chance. And it paid off. I’ve never seen Eclair eat string beans so fast. And Jeff loved the addition of goat cheese and a serving of sauteed shrimp. Happy mommy night in my house.
This one was the result of my inability to resist pretty ingredients. I spotted the squash blossoms at my local farmer’s market and had to have them. Then yesterday, I headed to Dreyer Farms for my weekly CSA share and behind the table where they give out the shares, there was a gorgeous display of fresh beans: green, wax, purple, dragon tongue, and Italian green. I bought some of each, but only the green and wax made it into this recipe.
This dish can be made in the time it takes a pot of water to boil. And it’s drop-dead gorgeous and tastes like a big bowl of summer. If you need to add protein to satisfy an appetite like my husband’s, add a side of shrimp or some sauteed chicken. He even commented that the dish would be delicious as a side with grilled steak (though he may think anything would be a good side with steak!) I adapted it from Food and Wine, and I have to say the goat cheese makes it amazing. This goes on the list of favorite summer pasta recipes, along with my angel hair with shrimp and feta.
- 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
- 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.
- 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.
- Cook the spaghetti according to the package directions.
- 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.
- Divide among 4 serving dishes and top with squash blossom petals, basil leaves and crumbled goat cheese.
I think it sounds great . All try it soon and let you know. Glad eclaire liked it. Maybe some other grilled fish on the side (scallops), etc. Could accompany it. Although it sounds great to me on its own!!!
Jeff actually asked for scallops too but i had too much shrimp out!