Garden Squash And Nasturtium

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--

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.