Creamy Lemon Chive Farfalle

This creamy lemon chive farfalle is dreamy and luscious. Fresh lemon and snipped chives and a burst of flavor in this creamy dish.

Chives are a subtle flavoring herb. They offer a simple onion flavor whether it is to the top of potatoes or in a salad dressing. I currently have chives growing in our non-garden garden, that returned again this year… which my daughter picks and chews on while playing catch with her dad. 🙂

With spring showing its lovely face every so often, I was in the mood for a light pasta dish. I wanted a pasta that I can make in a pinch and serve with a light salad, some crusty bread and a crisp dry white wine. And Sauvignon blanc is my favorite dry white wine! It’s crisp, dry and yet surprisingly refreshing which works well not only in this dish, but served alongside of it (and also while you’re cooking)!

To Make This Lemon Chive Farfalle You Will Need:

• extra light olive oil
• medium shallot, diced small
• all-purpose flour
• dry white wine
• heavy cream
• chives
• lemon juice, freshly squeezed
• kosher salt, or more to taste
• freshly ground black pepper, or more to taste
• 1 teaspoon fresh lemon zest
• 1/2 cup grated parmesan cheese

In a large skillet; add 1 tablespoon of extra light olive oil and sauté shallots until soft.

Add 2 teaspoons of flour.

Cook the flour until lightly golden, maybe a minute.

Pour in a 1/2 cup of wine. If wine in your food isn’t your thing then try chicken or vegetable stock.

Stir the flour and wine mixture until thick and flour is dissolved.

Add in 1 cup of heavy cream.

Add 1/4 cup snipped chives…

Then add the 1 tablespoon of lemon juice and 1/2 teaspoon kosher salt and fresh ground black pepper, or to taste.

Stir well.

Reserve a cup of the pasta water before draining and add the pasta to the sauce.

Toss and thin out with a little pasta water to your liking.

Grate about 1 teaspoons or more of lemon zest.

Sprinkle 1/2 cup of freshly grated Parmesan cheese over top.

This is a deliciously light pasta dish!

If you want to make it more into a meal, then pair it with your favorite protein i.e. chicken, salmon or shrimp!

Enjoy! And if you give this Lemon Chive Farfalle recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 6 servings

Creamy Lemon and Chive Farfalle

This creamy lemon chive farfalle is dreamy and luscious. Fresh lemon and snipped chives and a burst of flavor in this creamy dish.

Prep Time: 5 minutes mins

Cook Time: 15 minutes mins

Total Time: 20 minutes mins

Ingredients

• 1 pound farfalle pasta
• 1 medium shallot, diced small
• 1 tablespoons extra light olive oil
• 2 teaspoons unbleached 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 freshly ground black pepper, or more to taste
• 1 teaspoon fresh lemon zest
• 1/2 cup grated parmesan cheese

Instructions 

• Prepare the pasta according to package directions, reserving a cup of pasta water.
• Meanwhile 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.

Serving: 1g, Calories: 497kcal, Carbohydrates: 60g, Protein: 14g, Fat: 21g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 62mg, Sodium: 343mg, Potassium: 248mg, Fiber: 3g, Sugar: 3g, Vitamin A: 729IU, Vitamin C: 3mg, Calcium: 141mg, Iron: 1mg

Author: Laurie McNamara

Course: Mains & Entrees

Cuisine: American-Italian