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Ingredientes
- 20 x Nasturtiums
- 2 x Shallots, diced small
- 1 tsp Finely minced fresh savory
- 1 tsp Finely minced fresh thyme
- 4 Tbsp. Sweet butter Salt & pepper
- 4 x Tiny yellow squash w/flowers
- 4 x Tiny green squash w/flowers
- 1/2 c. Chicken stock
- 2 x Servings of Tagliatelle Additional nasturtiums
Direcciones
- Separate nasturtiums from stems and chop them. Blend flowers, shallots, and herbs together with butter and season with salt and pepper. Slice squash into thin rounds and squash blossoms into ribbons. Keep each separate. Gently saute/fry squash alone in half the nasturtium butter for 2 to 3 min. Add in chicken stock and squash blossoms and simmer while you cook the pasta. Drain pasta and add in it with remaining nasturtium butter to squash; season and mix well. Serve garnished with additional nasturtium blossoms. Variation: Delicate vegetables which will not overpower nasturtium butter - for example, whole shallots, fava beans, peas, or possibly leeks - can be added or possibly used in place of squash.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 2 servings | |
| Calories 141 | |
| Calories from Fat 135 | 96% |
| Total Fat 15.35g | 19% |
| Saturated Fat 9.53g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 249mg | 10% |
| Potassium 61mg | 2% |
| Total Carbs 0.8g | 0% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.01g | 0% |
| Protein 0.81g | 1% |
