Creamy Lemon and Chive Farfalle

By lkoss

Ingredients

• 1 pound Dried Farfalle Pasta
• 2 small or 1 medium Shallot, diced small
• 1-2 tablespoons Extra Light Olive Oil
• 2 teaspoons 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 Fresh Ground Black Pepper, or more to taste
• 1 teaspoon Fresh Lemon Zest
• 1/2 cup Grated Parmesan Cheese

Preparation

Step 1

Prepare the pasta according to package directions, reserving a cup of pasta water. Mean while 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.