Sunday, May 1, 2011

Creamy Lemon Chive Pasta

If you are looking for a new way to make your own Brad Pitt swoon on a regular week day night, look no further than this delicious pasta dish! I tried it out with a side of grilled lemon chicken, spicy green beans, and fresh strawberries and it was divine. And totally kid friendly! (Except for my kids. Because they won't eat anything with "black specks" on it... i.e., pepper. But if you have NORMAL children, they will love it!)
Creamy Lemon and Chive Pasta

1 pound Dried Farfalle Pasta
2 small or 1 medium Shallot, diced small
1-2 tablespoons Extra Light Olive Oil
2 teaspoons All-Purpose Flour
1/2 cup Dry White Wine
1 cup Heavy Cream
1/4 cup Fresh Chives, Chopped
1 tablespoon Lemon Juice, freshly squeezed
1/2 teaspoon Kosher Salt, or more to taste
1/2 teaspoon Fresh Ground Black Pepper, or more to taste
1 teaspoon Fresh Lemon Zest
1/2 cup Grated Parmesan Cheese


Prepare the pasta according to package directions, reserving a cup of pasta water. Mean while sauté the diced shallots in olive oil over medium heat for 3-4 minutes. Once the shallots have softened, sprinkle with two teaspoons of flour and cook for one minute. Stir in white wine until flour is dissolved and bring to a simmer. Then reduce heat to medium-low and add heavy cream, chives, lemon juice, salt and pepper. Grate a teaspoon of lemon zest and 1/2 cup Parmesan over the pasta and toss. Thin out with a little of the reserved pasta water, then divide among four plates and garnish more Parmesan if desired.

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