Creamy Chive Pasta With Lemon

By Ali Slagle

Updated Jan. 31, 2023

Creamy Chive Pasta With Lemon
Julia Gartland for The New York Times (Photography and Styling)
Total Time
25 minutes
Rating
4(1,925)
Comments
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This recipe is a good way to showcase any fresh chives you may have. In the spirit of buttered noodles with chives — or stir-fried lo mein with Chinese chives — this recipe uses the delicate alliums as an ingredient instead of a garnish. Their gentle onion flavor adds freshness to lemon-cream sauce, which is not unlike a delicate sour cream and onion dip. You can use crème fraîche for more tang, heavy cream for an Alfredo vibe, or ricotta for a hint of sweetness. To use another spring allium like ramps, leeks or a combination, thinly slice and simmer in heavy cream (not crème fraîche or ricotta) to soften before adding the other ingredients.

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Ingredients

Yield:4 servings
  • Kosher salt and black pepper
  • 1pound long noodles, like linguine or spaghetti
  • ¾cup crème fraîche, heavy cream or ricotta
  • ¾cup freshly grated Parmesan (1¾ ounces), plus more for serving
  • 1tablespoon fresh lemon zest plus 3 tablespoons lemon juice (from 1 to 2 lemons)
  • ¼to 1½ ounces chives, cut into 1-inch pieces
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

158 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 7 grams protein; 165 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.

  2. Step 2

    In the same pot, make the sauce: Stir together the crème fraîche, ½ cup reserved pasta water, Parmesan, lemon zest and juice, and a pinch of salt and pepper. Add the pasta, return to medium heat, and cook, tossing vigorously, until the noodles are well coated, 1 to 2 minutes. Add more pasta water as needed to gloss the noodles.

  3. Step 3

    Add the chives and stir until evenly distributed and slightly wilted. Season to taste with salt and pepper. Eat with more grated Parmesan and black pepper on top.

Ratings

4 out of 5
1,925 user ratings
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Comments

Roscoe

People--kitchen scales are immeasurably useful tools to have in the kitchen. They start around 10 dollars online. Your culinary world opens up when you get to follow recipes as they are written, way more than measuring a quarter ounce of chives. It makes measuring foods foolproof, one of the most common reasons people mess up recipes and think they can't cook. It prevents the needless cleanup of a dozen measuring cups and spoons. Cups are for kids.

Pam

What volume of chives, for those of us without a scale?

Helen

I made this pretty much as directed. I used heavy cream because that’s what I had, though I will try with ricotta. I used fresh chives from my herb garden which I sliced into 1/2” pieces (as opposed to the suggested 1”). Very fresh,lively flavors. I served with a side of fresh spring peas. I think a side of grilled shrimp would be perfect with this pasta.

Daniella du Niger

PERFECT way to enjoy a remaining bunch of chives!

Chris in Redlands

Like others, I found that the chives clumped together as I tried to fold them in. Perhaps it was the wooden spoon? Next time I will make this in a pot other than the traditionally tinned copper pot I used today so I can fold the chives in with a metal spoon and see if that works better

Mo

Made this last night, as written, with the crème fraîche. Delightful! Fresh and bright with a bit of tang from the lemon and crème. Really well balanced.

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