![Spaghetti with Squash Blossom Butter and Summer Beans](https://cdn.statically.io/img/www.foodandwine.com/thmb/e2YLoKWXTWYLEe2bGNQ2kDjegoM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/spaghetti-with-squash-blossom-butter-and-summer-beans-xl-recipe0717-0871610d3e514a988561cc3131c5258d.jpg)
Ingredients
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4 tablespoons unsalted butter, at room temperature
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9 squash blossoms, stems and pistils removed and petals finely chopped (1/2 cup), plus whole petals for garnish
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8 ounces green beans, trimmed
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6 ounces wax beans, trimmed
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1/2 pound spaghetti
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1/4 cup snipped chives
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2 tablespoons chopped basil leaves, plus small leaves for garnish
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2 tablespoons finely grated Pecorino Toscano or Romano cheese, plus more for serving
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1/2 teaspoon finely grated lemon zestplus 1 tablespoon fresh lemon juice
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Kosher salt
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Pepper
Directions
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In a small bowl, mix the butter with the chopped squash blossom petals.
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Prepare an ice bath. In a large pot of salted boiling water, blanch the green and wax beans until crisp-tender, about 3 minutes. Using a slotted spoon, transfer the beans to the ice bath to cool completely. Drain, pat dry and halve the beans lengthwise.
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Meanwhile, return the water to a boil. Cook the pasta until al dente. Drain, reserving 1 1/2 cups of the cooking water.
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In a large skillet, melt the squash blossom butter. Add the pasta and pasta water and bring to a boil over moderately high heat. Add the beans and cook, stirring, until the sauce is thickened and the beans are heated through, about 2 minutes. Add the chives, the chopped basil, the 2 tablespoons of cheese, and the lemon zest and lemon juice; season with salt and pepper. Transfer the pasta to shallow bowls and garnish with more cheese, squash blossom petals and basil leaves; serve.