Monday, June 11, 2012

Chive Flower Pasta

This is going to make you really dislike me. Not only did we move to a beautiful little island but a perfectly planted and nurtured garden awaited us and I had nothing to do with it. Never planted a seed, pulled a weed, or dug anything. I know, it's awful.



But to make up for it I promise to lovingly admire everything growing, take care of it, and eat up as much as I can. Already, I've found this garden makes me take risks in the kitchen. I never would have bought chives, pasta, and butter at the market for dinner but this was yummy, simple, and fresh.



Chive Flower Pasta:

1 pound high quality dried pasta
big bouquet fresh chives, finely chopped, plus purple flowers
1/2 teaspoon salt
a lot of fresh black pepper
2 tablespoons extra virgin olive oil
4 tablespoons high quality unsalted butter
zest of 1 lemon

Easy. Boil a big pot of salted water and cook pasta al dente. When it's ready, turn the heat off and add the drained pasta back into the hot pan. Toss in everything and gently mix.

As this dish is so simple you really want to taste the butter, salt, pepper, and lemon. So if any are subtle add more. Drop some flowers on top when serving and dig in.


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