Recipes from the CSA: Summer Squash Blossom Pasta

Delicate and lovely, squash blossoms offer us a beautiful way to eat in midsummer. But what to do besides stuffing them with cheese and frying? While we’re big fans of this popular preparation, a little variety is also nice. This simple pasta sticks to the basics, allowing the subtle flavors of the squash to shine through. A little bit of summertime for your supper!

INGREDIENTS:
1/4 Cup butter
1 Pound alliums (shallots, onions, leeks, etc.), sliced thin
2-3 Cloves garlic, sliced thin
2 Medium-sized summer squash, any variety, sliced 1/4” thick
20 Squash blossoms
5-10 Stems parsley, leaves only, minced
5-10 Sprigs basil, leaves only, torn
1/2 Cup shredded Parmesan cheese
Salt and freshly ground black pepper, to taste
1 lb Pasta, any shape you have on hand

DIRECTIONS:
Melt butter over medium heat in a large skillet. Sauté alliums until well caramelized, 10-20 minutes, adding garlic when the other alliums are about halfway done. Take your time - this is the base layer of flavor for your dish!

While the alliums are caramelizing, prepare the squash blossoms. There is a dent near the stem end of the blossom, at the base of the petals. Trim here, removing the stem end. Hold the blossom petal-end up and gently shake to allow the pistil to fall out - discard this bit, also. These pieces are edible, but we won’t be cooking them in this recipe long enough to make them tender.

Once the alliums are caramelized, add squash slices to the skillet and continue to cook over medium heat until squash is tender. Meanwhile, cook pasta according to the package directions. Reserve 1/2 cup of the starchy pasta water before draining the pasta. Set pasta aside.

Add a bit of the pasta water to the skillet and use your utensil to scrape up any browned bits off the bottom of the skillet. Add squash blossoms and herbs to the skillet and cook gently, stirring often, until the blossoms are barely wilted. Add cheese and stir to combine. Add salt and pepper to taste. Finally, add pasta to skillet and toss to combine with the vegetables. Add additional pasta water as needed to create a cohesive final dish.

Serve immediately, topped with additional grated Parmesan.