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
- 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.
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!
Creamy Lemon and Chive Farfalle
- 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
- 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.
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Oh my goodness this looks absolutely amazing!!! Cream AND Sauvagnon blanc?? And chives?? Really you're killing me here 🙂 Why oh why don't I have heavy cream in the fridge RIGHT NOW?? I want this. Badly!
wow, beautifully simple. looks so delicious!
Andrea… heavy cream is my new "staple" grocery item! 🙂
Why thank you Leila!
Ha! I love the step of reserving some wine for sipping. Well done! Excellent recipe with some truly stunning (and salivation-inducing) photos 🙂
I have a bumper crop of chives, this looks yummy. Thanks for the wine substitution. I am making this tonight.
Perfect for a "Meatless Monday" meal. I too made a pasta dish for our dinner last night and paired it with a side of green beans. This pasta looks and sounds so delicious and creamy. Yummy!
First time to your site and this looks so good. I will have to make this next week
This looks very good and fast! I love cooking with wine, it adds such a nice flavor. Chive flowers are also edible and add a nice color to salads.
You've found my weakness! Pasta, cream and wine! How did you know?! 😉
Amazing, gorgeous and sooo so so delicious! Great photos!!!!
oh cool, Pioneer woman linked to you!
I am so making this for dinner tonight! I could eat it RIGHT NOW!
Ok so I MUST make this ASAP! Looks fantastic! So glad to be your new follower! 🙂
What a nice and easy side dish! Love the tangy creamy sauce and chives at this time of year taste just heavenly!
Ive recently discovered my love of lemon. I used to really dislike it but its growing on my rapidly. I'm using it in things and right now I really want a fork full of this pasta!
My new mother and father-in-law are coming for dinner tonight and I have been so so so stuck on what to make them! (this is their first time over for dinner so my desire to present something yummy is quite high!) So I am definitely going to make this! I even bought fresh chives yesterday!
Thank-you for having such great dinner recipes! When ever I get stuck I almost always check your blog
This was delicious! I added a pound of steamed fresh asparagus, cut into 1 inch pieces, and it was a perfect spring dinner! My three year old gobbled it down! Thank you!
This looks so good..Creamy goodness..I came across your blog now,WOW what a blog you have,The pic are amazing and ur writing is so good..i am glad to be a follower of you..please keep up the hardwork…I have noted some recipes from your blog ,i will try soon and tell you…
BTW Please visit my blog and i would be glad if you follow my blog too..
This was divine! Thank you for the recipe. I added grilled tofu that I marinated in olive oil, lemon juice and honey. ( I also used Mimic Creme instead of dairy cream) Scrumptious!
Hi! I made this and it turned out so delicious! I didn't measure anything- just used your recipe as a base and it turned out fantastic! I made it with breaded chicken. Great job!
made this tonight…delicious! my only substitution was half and half for heavy cream, and it worked great!
i made this and modified it to 3/4 cup fat free plain greek yogurt thinned with a 1/4 cup fat free half and half, and used whole wheat pasta and it was a major hit with my diabetic husband. (and me!) super delicious, and less guilt! =)
Just made this dish this evening and it was delicious! Everything we hoped for and more! Next time, I am thinking that adding some capers next time would compliment this sauce brilliantly!
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You had me at lemon and cream. This looks amazing! Dreaming of spring…
Just made this tonight. It was incredible! A rousing success with my whole family! Super light despite being pasta!