Pasta with Summer Squashes, Herbs, and Honey

Ingredients in this Recipe

1 pound mixed summer squashes, such as zucchini, cut into 1/2 inch thick rounds, and patty pan, quartered if large
1 pound short, tubular pasta, such as mezze maniche, rigatoni, or penne
1 tablespoon plus 1 teaspoon sherry vinegar
1/2 cup finely chopped fresh mint
1/2 cup whole raw almonds
1/4 cup extra virgin olive oil, plus more for drizzling
2 tablespoons finely chopped fresh thyme
3 tablespoons finely chopped fresh cilantro
3 tablespoons honey
4 ounces haricots verts and yellow wax beans (or a mix of other fresh beans), trimmed and halved crosswise
4 squash blossoms, petals only, coarsely chopped (optional)
Coarse salt, preferably sea salt
Freshly ground pepper