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.
