squash & nasturtium butter pasta
Alice Waters is one of my culinary heroes, but I often read her recipes and think, “There’s no way that could be any good — it’s too simple.” Then I make them anyway because I am always always wrong.
This one starts with flowers and ends with butter, and if the novelty of eating flowers doesn’t win you right over, the zippy nasturtium butter certainly should. It’s the foundation of the dish and a prime example of the simplicity that is Alice. You combine a few teaspoons of herbs, some shallots, and a handful of nasturtium blossoms with a few tablespoons of butter; let it sit for an hour or so; and that, surprisingly, is all the flavor you need. The pepperiness of the nasturtiums and the freshness of the herbs seep into the butter, creating a delightfully unexpected complexity.