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Fresh Chive Pasta with Asparagus Cream Sauce
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Test Kitchen Approved Recipe

Up your pasta game by hand-rolling fresh noodles, speckled with chives and dill. They're paired with a creamy sauce that's flavored with goat cheese, shallot, tarragon, and lemon zest.


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. room temperature goat cheese, 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: Combine all ingredients in a large bowl and stir until a shaggy dough forms. When most of the flour is incorporated, use your hands to continue mixing until a ball of cohesive dough forms (it may seem dry at first, but keep pressing/kneading). Transfer dough to a clean surface and knead for 6 to 8 min., or until it becomes elastic and smooth (sprinkle lightly with flour as needed if dough becomes sticky). Form pasta dough into a thick disk and wrap tightly with plastic wrap. Let rest on the counter for 30 min.

Unwrap dough and divide into quarters. Dust a rolling pin and work surface with flour and use a quarter of the dough at a time (keep unrolled dough wrapped). Roll into a long oval, roughly 24 inches long and 15 inches wide (don't worry if it's not perfect). The dough should be thin enough that you can see the outline of your hand through it when it is held up to the light. Dust surface of dough generously with flour and cut widthwise into 1/2-inch strips with a pizza cutter. Gently toss to coat evenly with flour and set aside in a bowl. Repeat with remaining quarters.

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

For sauce: Place half of the softened goat cheese in a medium bowl and mash with a fork. Add 1 Tbsp. of half and half and stir until mixture is smooth. Repeat with remaining half and half, adding a splash at a time and stirring, until all of the half and half has been incorporated. Stir in Tarragon Shallot Citrus Seasoning, dill, and lemon zest and set aside. Heat 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 and heat, stirring often, just until sauces comes to a simmer. Remove from heat, add cooked pasta, and toss thoroughly. Season with salt & pepper to taste. Top with sliced peppers, pine nuts, chives, and crumbles of the remaining goat cheese. Serve immediately.



THANKS TO
Ashlee Redger, Savory Spice Test Kitchen

NUTRITION
Vegetarian



ITEMS IN THIS RECIPE

3 lbs  
$6.65

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