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.
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.
Nutrition
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