Pasta With Summer Squashes, Herbs, And Honey

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
538
FAT
63%
CHOL
28%
SOD
12%

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Ingredients for 6 servings

4 ounces haricots verts and yellow wax beans (or a mix of other fresh beans), trimmed and halved crosswise

Coarse salt, preferably sea salt

1 pound short, tubular pasta, such as mezze maniche, rigatoni, or penne

1/4 cup extra-virgin olive oil, plus more for drizzling

1/2 cup whole raw almonds

1 pound mixed summer squashes, such as zucchini, cut into 1/2-inch-thick rounds, and patty pan, quartered if large

3 tablespoons honey

1 tablespoon plus 1 teaspoon sherry vinegar

2 jalapeno chiles, ribs and seeds removed if desired, finely chopped

Freshly ground pepper

1/2 cup finely chopped fresh mint

3 tablespoons finely chopped fresh cilantro

2 tablespoons finely chopped fresh thyme

4 squash blossoms, petals only, coarsely chopped (optional)

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