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Fresh Chive Pasta with Asparagus Cream Sauce
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Test Kitchen Approved Recipe

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.


YIELD
4 servings

INGREDIENTS

  • For pasta:

  • 2 cups (10 oz.) all-purpose flour, plus more for dusting
  • 4 egg yolks
  • 2 eggs
  • 2 Tbsp. finely chopped chives
  • 1 Tbsp. Dill Weed
  • 2 tsp. Kosher Salt
  • For sauce:

  • 4 oz. goat cheese, softened and divided
  • 1 cup half and half
  • 2 Tbsp. Tarragon Shallot Citrus Seasoning
  • 1 tsp. Dill Weed
  • 1/2 tsp. fresh lemon zest
  • 2 Tbsp. olive oil
  • 0 cup 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • Salt & pepper, to taste
  • 1/2 cup jarred roasted red pepper, drained and thinly sliced
  • 1/4 cup pine nuts, toasted
  • 2 Tbsp. finely chopped chives

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NOTES

This recipe is featured in Spice Club, Savory’s spice of the month club. Here are substitution suggestions for adapting the recipe to different diets:

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.



DIRECTIONS

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.



THANKS TO
Ashlee Redger, Savory Spice Test Kitchen

NUTRITION
Vegetarian



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