Linguine with squash blossoms, pepitas, and tuscan kale

This weeknight dinner is seasonal and satisfying.

I love cooking with squash or zucchini blossoms [stuffed squash blossoms! or petit pois and zucchini flower salad] as they add a subtle sweetness and flowery touch to compliment other robust flavors.

Tips: Fresh pasta is simple to make and cooks so fast, but in a pinch, use your favorite store-bought variety.

Linguine with squash blossoms, pepitas, and tuscan kale

(serves 2)

• 1/2 lb of fresh linguine pasta
• 8-10 squash blossoms
• a handful of pepitas (pumpkin seeds)
• 7-8 leaves tuscan kale
• 3 cloves garlic, minced
• 1/3 of a lemon (juice and zest)
• 1/2 t red pepper flakes
• olive oil
• salt, pepper

1. Bring a pot of salted water to boil. In the meantime, mince the garlic and remove the stems from both the kale and the squash blossoms. Chop blossoms roughly; fold kale leaves and cut into ribbons.

2. In a large pan, heat up 3-4 T of olive oil. Add garlic, sauté lightly. Lower heat and add kale and pepitas. Cook for 2 minutes, then add lemon juice.

3. Add pasta to the pot and cook for about 4-5 minutes (or according to package instructions). When al dente, add squash blossoms to the pot.

4. Drain pasta and blossoms, reserving about 1 cup of the pasta water.

5. Add pasta and blossoms to the pan, top with lemon zest and red pepper flakes. Mix to combine and cook for another minute.

Taste for seasoning and add a little more pepper and olive oil, if desired.