Monday, September 17, 2012

Creamy Lemon and Chive Farfalle

Creamy Lemon and Chive Farfalle
                                          Picture from Running in Stilettos


1 pound of dried Farfalle pasta

2 small or 1 medium shallot, diced

2 tablespoons of extra-virgin olive oil

2 teaspoons all-purpose Flour

½ cup of dry white wine

1 cup heavy cream

¼ cup fresh chives, chopped

1 tablespoon lemon juice, freshly squeezed

½ teaspoon kosher salt

½ teaspoon ground black pepper

1 teaspoon fresh lemon zest

½ cup freshly grated Parmesan cheese


Prepare the pasta according to directions on box, reserving a cup of the pasta water. 

Meanwhile, sauté the chopped shallots in the 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. 

Reduce heat to medium-low and add heavy cream, chives, lemon juice, salt and pepper. 

Grate a teaspoon of lemon zest and ½ cup of Parmesan cheese over the pasta and toss with 
the sauce. 

Thin out if needed with a little of the reserved pasta water, then divide among plates and garnish with additional Parmesan cheese if desired. 

You can combine this excellent recipe with some others from our collection.

Serve 4.

Variation from Running in Stilettos

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