Categories: Pasta, Flowers 
      Yield: 2 servings 
  
     20    Nasturtiums 
      2    Shallots; diced small 
      1 ts Finely chopped fresh savory 
      1 ts Finely chopped fresh thyme 
      4 tb Sweet butter 
           Salt & pepper 
      4    Tiny yellow squash w/flowers 
      4    Tiny green squash w/flowers 
    1/2 c  Chicken stock 
      2    Servings of Tagliatelle 
 
--------------------------------FOR GARNISH-------------------------------- 
           Additional nasturtiums 
  
  Separate nasturtiums from stems and chop them.  Blend flowers, shallots, 
  and herbs together with butter and season with salt and pepper.  Slice 
  squash into thin rounds and squash blossoms into ribbons.  Keep each 
  separate. 
  Gently saute squash alone in half the nasturtium butter for 2 to 3 
  minutes.  Add chicken stock and squash blossoms and simmer while you cook 
  the pasta.  Drain pasta and add it with remaining nasturtium butter to 
  squash; season and mix well.  Serve garnished with additional nasturtium 
  blossoms. 
  Variation: Delicate vegetables that won't overpower nasturtium butter - 
  for example, whole shallots, fava beans, peas, or leeks - can be added or 
  used in place of squash.