Tagliatelle in Zucchini Flower Sauce

½ bunch fresh basil, chopped
½ bunch fresh chives, chopped
4 T. butter
1 onion
20 zucchini flowers (use only “male” flowers not attached to zucchini)
1 T. olive oil
2 T. grated grana padano or parmiggiano cheese
14 oz. fresh or dried tagliatelle pasta
Salt and pepper
Delicately clean the flowers and rinse in lightly running water, take the little “legs” off the stem. Remove pistil in center and cut in half.
Finely chop the onion. Heat the butter and olive oil over medium heat, add the onion for a couple of minutes until soft, add the flowers for a few minutes more. Salt and pepper to taste.
Meanwhile, cook the tagliatelle according to directions in abundant salted water. When al dente, mix into the skillet with the onions and flowers, add basil and chives. Top with grated cheese and serve.