Squash Blossom Pappardelle

Squash blossoms are considered a delicacy in Italy. They are eaten raw, stuffed and fried or in the case of this recipe placed on top of a pizza. The male flowers, which are on the stems as opposed to the females, which are attached to the squash, are the ones to consume. This pasta combines the squash blossoms with crème fraiche, fresh tomatoes, tarragon and a kick of chili.

INGREDIENTS

  • fresh pappardelle pasta
  • heirloom cherry tomatoes
  • butter
  • extra virgin olive oil
  • grated parmigiano
  • crème fraiche
  • squash blossoms
  • fresh tarragon
  • lemon
  • chili flake

KITCHEN TOOLS

  • 6 qt. pot to boil pasta
  • large sauté pan
  • chef knife
  • cooking spoon
  • pasta strainer or basket
  • metal tongs or cooking spoon

PREP & COOKING INSTRUCTIONS

PREP TIME: 10 MINUTES | ASSEMBLE & COOK TIME: 20 MINUTES

STEP 1: Fill 6 qt. pot ⅔ of the way with water. Heat water over high heat, bring to a rolling boil. Add Kosher salt to boiling water. Water should be salty like the sea. Slice cherry tomatoes in half. Juice lemon.

STEP 2: Remove tarragon leaves from stem. "Fluff pasta" Loosen up noodles with fingers before cooking. Heat olive oil and butter in large sauté pan over medium heat. Add desired amount of chili slake and swirl pan until fragrant (15-30 seconds).

STEP 3: Add cherry tomatoes and season with salt and pepper. Toss or stir tomatoes and cook 2-4 minutes until tomatoes are slightly soft and coated with chili flake. Add lemon juice and stir. Turn off heat.

STEP 4: Add pasta to boiling water and give it a quick stir to prevent the noodles from sticking. Cook pasta 3-4 minutes or until desired al dente.

STEP 5: Strain pasta and add noodles to the sauce, add 2 tablespoons of pasta water. Stir in fresh squash blossoms, half of the tarragon leaves, half of the grated parmigiano, and all crème fraiche until all ingredients are evenly incorporated and noodles are coated with sauce. If pasta appears to be dry or it needs more sauce you may add a few tablespoons of pasta water. Add salt and pepper to taste.

STEP 6: Transfer to pasta dish and garnish with grated parmigiano and fresh tarragon. Enjoy your pasta!

     

    WINE PAIRING

    A Rose or Rosato is a crisp wine offering perfect for spring. Rose wines have a slight red color from the skins of red grapes but not enough to be classified as a red wine. Italian Roses are very fruity with strawberry and spicy cinnamon notes.

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