Squash Blossom Pasta with Lemon Balm and Grated Swiss

What do you do when you have more squash blossoms than you do squash?  You make squash blossom pasta sauce, that’s what!  Of course you can use them in a stir-fry with some fresh kale from the garden and chopped onions, carrots and sliced chicken thighs…

But today, I’ll share my savory pasta sauce recipe that will save any bad year in the garden!

Squash Blossom Pasta with Lemon Balm and Grated Swiss (Serves 1)

Ingredients

20 male squash blossoms (the ones high and off the ground), coarsely chopped.

1 1/2 cups of your favorite pasta or noodles, cooked al dente

1 small onion, chopped fine

2 small cloves of garlic, minced

1/3 cup extra virgin olive oil

dried oregano, 1 tsp

1 TBSP of tomato paste

Water or a nice chardonnay with a buttery finish

Fresh lemon balm, chopped

Grated swiss cheese, 1/3 cup

Instructions

In a large bowl of cold water, add a few dashes of salt and your whole squash blossoms (you’ll chop them later). Let them soak for 10-15 minutes.  Rinse until the water is clear. Gather the blossoms in your hands and squeeze gently to remove excess water.  Chop and set aside.

Prepare your pasta per directions, drain and set aside.

Heat skillet and add 2 TBSPs of the olive oil, the onions and the garlic. Saute till translucent over medium heat.  Add your squash blossoms and saute till they begin to sweat.  There should be just enough liquid to blend for your sauce.

Transfer your blossom mixture to a blender and blend on low till a consistency of a smooth sauce.  Return to your pan and add the oregano, tomato paste and the rest of the olive oil.  Salt and pepper to taste.  Your sauce will be thickened at this point with the addition of the tomato paste and the heat reducing it. Add water or the chardonnay to thin to desired consistency.  Simmer covered, adding water when needed for 10 minutes, stirring occasionally.

Chop your fresh lemon balm to sprinkle on top and grate your swiss cheese.  When the sauce is ready, plate your pasta, pour the sauce on top and sprinkle with the cheese and then the lemon balm.

Serve with garlic bread and some chardonnay. Enjoy!

 

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