Ingredients:
1 pound of
dried Farfalle pasta
2 small or 1
medium shallot, diced
2 tablespoons
of extra-virgin olive oil
2 teaspoons
all-purpose Flour
½ cup of dry
white wine
1 cup heavy cream
¼ cup fresh chives,
chopped
1 tablespoon
lemon juice, freshly squeezed
½ teaspoon
kosher salt
½ teaspoon
ground black pepper
1 teaspoon
fresh lemon zest
½ cup freshly
grated Parmesan cheese
Preparation:
Prepare the
pasta according to directions on box, reserving a cup of the pasta water.
Meanwhile,
sauté the chopped shallots in the 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.
Reduce heat
to medium-low and add heavy cream, chives, lemon juice, salt and pepper.
Grate a
teaspoon of lemon zest and ½ cup of Parmesan cheese over the pasta and toss
with
the sauce.
Thin out if
needed with a little of the reserved pasta water, then divide among plates and
garnish with additional Parmesan cheese if desired.
You can
combine this excellent recipe with some others from our collection.
Serve 4.
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