Linguine with Nutmeg, Cream and Squash Blossoms
- 1 pound linguine
- 1 cup heavy cream
- 1/4 teaspoon freshly grated nutmeg
- 1 tablespoon butter
- 5 squash blossoms
- Zest of 1/2 lemon
- Freshly ground pepper
Bring a large pot of cold water to a boil over high heat. Salt well and stir in pasta. Cook according to package instructions.
Meanwhile heat cream in a small saucepan. Add nutmeg and swirl in butter. Drain pasta when al dente - reserving one cup cooking liquid. Return pasta to pot. Add cream and cooking liquid and set over medium heat. Cook just enough to form a nice thin creamy sauce. Toss pasta with snipped squash blossoms, lemon zest and pepper immediately before serving.