Creamy Chive Pasta With Lemon

Name: Creamy Chive Pasta With Lemon
Total time: 25 min
Ingredients: Kosher salt and black pepper; 1 pound long noodles, like linguine or spaghetti; 3/4 cup crème fraîche, heavy cream or ricotta; 3/4 cup freshly grated Parmesan (1 3/4 ounces), plus more for serving; 1 tablespoon fresh lemon zest plus 3 tablespoons lemon juice (from 1 to 2 lemons); 1/4 to 1 1/2 ounces chives, cut into 1-inch pieces

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Total: 25 minutes

Servings: 4

Author : Ali Slagle

chives creme fraiche lemon

Ingredients

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Kosher salt and black pepper1 pound long noodles, like linguine or spaghetti3/4 cup crème fraîche, heavy cream or ricotta3/4 cup freshly grated Parmesan (1 3/4 ounces), plus more for serving1 tablespoon fresh lemon zest plus 3 tablespoons lemon juice (from 1 to 2 lemons)1/4 to 1 1/2 ounces chives, cut into 1-inch pieces

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Instructions

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Step 1

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.

Step 2

In the same pot, make the sauce: Stir together the crème fraîche, 1/2 cup reserved pasta water, Parmesan, lemon zest and juice, and a pinch of salt and pepper. Add the pasta, return to medium heat, and cook, tossing vigorously, until the noodles are well coated, 1 to 2 minutes. Add more pasta water as needed to gloss the noodles.

Step 3

Add the chives and stir until evenly distributed and slightly wilted. Season to taste with salt and pepper. Eat with more grated Parmesan and black pepper on top.