Tagliatelle with Squash Blossoms, Tomato, and English Peas
Source: John Pauley, Mattarello
This recipe was demonstrated for CUESA’s Market to Table program on June 7, 2014.
This recipe is quite simple and may not sound very sexy, but it is surprisingly tasty, seasonally appropriate to late spring and summer, and something anyone can make.
Serves 4 to 6
4 ounces fresh tagliatelle
1 tablespoon butter
½ clove garlic, crushed
2 tablespoons English peas, blanched
2 to 4 ounces tomato (your favorite variety), roughly chopped
4 squash blossoms
1 tablespoon good quality extra-virgin olive oil
1. Bring a large pot of generously salted water to boil for the pasta. Cook and drain the pasta while you soften the garlic in butter (see next step), reserving a little of the pasta water for the sauce.
2. In a medium sauté pan over medium heat, melt the butter and soften the garlic. Do not brown the butter or toast the garlic. If the garlic begins to brown, turn down the heat or add a few drops of water to slow down the cooking.
3. When the garlic is soft, raise the heat to high and add the peas and cooked pasta to the sauté pan. Toss lightly. Turn off the heat and add the tomatoes and squash blossoms. Toss lightly again, adding a little of the reserved pasta cooking water if desired.
4. Transfer the pasta to a serving dish and drizzle with olive oil to finish.