Lemon Chive Pasta And Peppers Recipes

CREAMY CHIVE PASTA WITH LEMON

Steps:

• 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.
• In the same pot, make the sauce: Stir together the crème fraîche, 1/2 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.
• 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.

LEMON-CHIVE PASTA AND PEPPERS

Steps:

• Melt butter in 10-inch skillet over medium-high heat. Cook bell peppers, lemon peel, chives, salt and pepper, stirring occasionally, until bell peppers are crisp-tender. Stir in lemon juice; cook until hot. Serve over hot cooked pasta.

LEMON CHIVE PASTA WITH CREAMY LEMON PASTA SAUCE

Steps:

• Cook pasta in a pot of rapidly boiling salted water until al dente (about 8-10 minutes). Save 1/2 cup of pasta cooking water. Drain and rinse with warm water.
• In a large skillet heat olive oil. When warm add garlic and red pepper flakes. Add wine and lemon zest. Boil to reduce the wine by half, about 3-5 minutes. Remove from heat and let cool slightly.
• Stir in the heavy cream and 1/2 cup of the pasta cooking water. When warm, add lemon juice and season with salt.
• Serve sauce over individual plates of pasta. Garnish with basil and Parmesan cheese.

THE BEST LEMON PEPPER PASTA RECIPE

Steps:

• Cook pasta: Bring a large pot of water to a boil. Once the water boils, add salt generously. Cook the spaghetti al dente. Remove about ½ cup of pasta water before draining the pasta.
• While the pasta cooks, prepare the rest of the ingredients; everything should be ready as soon as the pasta is al dente.
• Lemons: Wash the lemons with hot water and rub them dry. Zest the yellow skin, nothing of the white peel (bitter). Juice the lemons.
• Prepare ingredients: Grate the cheese finely and set it aside. Chop the parsley and set it aside. Grind the pepper now if you want to measure out the amount you need.
• Sauce: Start making the sauce about one minute before the pasta is done.
• Gently heat the butter and the oil in a large pan. The butter should melt, but the mixture should not get too hot, or the Parmesan clumps. Add lemon juice and zest, Parmesan, chopped parsley, sea salt, and pepper. Add about ¼ cup of the reserved pasta water and the drained spaghetti.
• Toss well with two spoons until the noodles are coated with sauce. Add a little more pasta water if necessary and toss again. Adjust the taste with more salt and pepper if required.

FETTUCCINE WITH PROSCIUTTO, PEAS AND LEMON-CHIVE SAUCE

Steps:

• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Add peas; cook 30 seconds. Drain, reserving 1/2 cup pasta cooking water. Return pasta and peas to pot. Add cream, chives, lemon juice and lemon peel to pasta. Toss over medium heat to coat, adding reserved pasta water by tablespoonfuls if dry, about 1 minute. Mix in prosciutto; season with salt and pepper.

SPAGHETTINI WITH LEMON ZEST AND CHIVES

Steps:

• In a large pot of boiling salted water, cook 1 pound of spaghettini, or thin spaghetti, until al dente according to package instructions.
• Grate the zest of 1 lemon into a large pasta bowl. Juice the lemon, and add juice to the bowl. Stir in 1 stick butter, cut into small pieces, and 1 cup coarsely grated ricotta salata cheese or Parmesan.
• Add drained pasta to lemon sauce, and sprinkle in 2 tablespoons thinly chopped fresh chives or scallion greens. Season with salt and pepper. Toss well, and serve.