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Test Kitchen Approved

Fresh Chive Pasta with Asparagus Cream Sauce

Recipe By Ashlee Redger, Savory Spice Test Kitchen

Prep Time

35 Minutes

Cooking Time

10 Minutes

Recipe By Ashlee Redger, Savory Spice Test Kitchen

Making fresh, hand-rolled noodles, speckled with chives and dill, is simpler than you think. Pair them with a creamy sauce flavored with sweet tarragon, shallots, and lemon zest for the perfect springtime pasta.

Recipe Notes

Vegan/Vegetarian: To make eggless pasta, replace eggs with 3/4 cup water and 4 tsp. olive oil. To make a vegan cream sauce, replace goat cheese with dairy-free cream cheese and use plant-based half and half.

Gluten-Free: To make gluten-free pasta, visit our Gluten-Free Fresh Chive Pasta recipe.


For pasta:

2 cups (10 oz.) all-purpose flour, plus more for dusting

4 egg yolks

2 eggs

2 Tbsp. finely chopped chives

2 tsp. Kosher Salt

For sauce:

4 oz. goat cheese, softened and divided

1 cups half and half

½ tsp. fresh lemon zest

2 Tbsp. olive oil

0 cups 1 bunch asparagus, trimmed and cut into 1-inch pieces

½ cups jarred roasted red pepper, drained and thinly sliced

¼ cups pine nuts, toasted

2 Tbsp. finely chopped chives

Savory Spice ingredients in this recipe

  • Salt & Pepper Tableside Seasoning

    It may seem simple, but this salt & pepper blend is one of our customers' all-time favorites. It's a super convenient way to add the perfect ba...

    View full details
  • Dill Weed

    Dill weed is native to Western Europe and Russia. Traditionally used in German and Scandinavian cooking, it has become more popular in the States. ...

    View full details
  • Tarragon Shallot Citrus Seasoning

    French cuisine relies on sauces to build flavors, often using them instead of spice blends. This blend was inspired by a French sauce that uses bot...

    View full details


For pasta: In a large bowl, combine all ingredients and stir until a shaggy dough forms. When most of the flour is incorporated, use your hands to continue mixing until a cohesive dough forms. Transfer dough to a clean surface and knead for 6 to 8 min., or until it becomes elastic and smooth. Form pasta dough into a disk and cover. Let rest for 30 min.

Dust a rolling pin and work surface with flour. Divide dough into quarters. Roll first quarter into a long oval, roughly 24 inches long and 15 inches wide. You should be able to see the outline of your hand through the dough. Generously dust surface of dough with flour and cut widthwise into 1/2-inch strips. Gently toss to coat with flour and set aside. Repeat with remaining dough.

Bring a large pot of salted water to a boil over high heat. Add pasta noodles and boil for 1 to 2 min., or until noodles are softened with a slight chew. Drain noodles and reserve.

For sauce: In a medium bowl, add half of the softened goat cheese and mash with a fork. Add a splash of half and half at a time, stirring with each addition until mixture is smooth. Stir in Tarragon Shallot Citrus Seasoning, Dill Weed, and lemon zest, then set aside. Heat olive oil in a large skillet over medium heat. Add asparagus and cook 2 to 3 min., or until asparagus is bright green and just starting to soften. Add goat cheese mixture to skillet and bring to a simmer, stirring often.

Remove from heat, add cooked pasta, and toss thoroughly. Season with salt & pepper to taste. Top with roasted red pepper, pine nuts, chives, and crumbles of the remaining goat cheese. Serve immediately.