Friday, February 17, 2012

Creamy Lemon and Chive Farfalle

I made this pasta for our Valentine's Dinner this week and it was YUM-O and super easy to throw together.  We had a side salad and french bread to go along with this and it was delicious.  I haven't been eating a lot of meat lately so this was perfect the way it was but you could easily throw on some grilled shrimp, chicken or steak. I cut the below recipe in half and it was plenty for just the two of us.  

1 pound of dried Farfalle pasta
2 small or 1 medium Shallot, diced small
1-2 Tablespoons of EVOO
2 teaspoons All Purpose Flour
1/2 cup of Dry White Wine (I used Riesling but any kind you like will work)
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 ground Black Pepper or more to taste
1 teaspoon Fresh Lemon Juice
1/2 cup freshly grated Parmesan Cheese

Prepare the pasta according to directions on box, reserving a cup of the pasta water.  Meanwhile, saute the chopped shallots in the EVOO 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 1/2 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.  Serves 4 entree portions.

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