Creamy Chive Pasta With Lemon

People--kitchen scales are immeasurably useful tools to have in the kitchen. They start around 10 dollars online. Your culinary world opens up when you get to follow recipes as they are written, way more than measuring a quarter ounce of chives. It makes measuring foods foolproof, one of the most common reasons people mess up recipes and think they can't cook. It prevents the needless cleanup of a dozen measuring cups and spoons. Cups are for kids.

What volume of chives, for those of us without a scale?

I made this pretty much as directed. I used heavy cream because that’s what I had, though I will try with ricotta. I used fresh chives from my herb garden which I sliced into 1/2” pieces (as opposed to the suggested 1”). Very fresh,lively flavors. I served with a side of fresh spring peas. I think a side of grilled shrimp would be perfect with this pasta.

Approx. 9-1/2 tablespoons of chopped chives. A little more or a little less is fine, depending on your taste.

1 ounce of chives is approximately 2 tablespoons.

The recipe calls for between 1/4 and 1 1/2 ounces of chives, so precise measurement is evidently not required. Use as little or as much as you like.

Made half recipe. Added a handful of slender asparagus sliced in 1" lengths, and used light cream in place of the heavy. Also added some celery salt and two microplaned garlic cloves. This turned out light and delicious! So simple and easy to make--can also see myself adding frozen sweet corn kernels or maybe sliced shallots. Perfect spring pasta.

Used what I had on hand which was some cream cheese and light cream, also wanted to add a vegetable so slivered asparagus, threw it in with the pasta a few minutes before it was done. Lots of chives from the garden, I didn't weigh or measure, probably 3/4 of a cup. Very delicious.

Very good. If you grow your own chives and if you make this while they’re flowering you can break the flowers up into individual florets for a pretty garnish with an extra hit of chive flavor!

Yum!! I used mascarpone cheese and it was marvelous. I would also double the herbs, or triple, next time! I did a mixture of dill and chives. It would also be good with bread crumbs and chili flakes.

My chives clumped together and pasta water didn’t help them. I cut 1 inch lengths...maybe shorter would work better? Or sprinkling the chives on top of the plated pasta? Very tasty recipe, but something was wrong with my technique.

This is a keeper! Had the chives, but sour cream was as close to crème fraîche as I was gonna get at 5:55PM and no parm, so I just served with goat cheese. YUM! Great starter recipe that you can bend to the will of the current stock of groceries as long as you're working with the acid-lemon/chive vibe Next time I'll make it exact to the recipe and serve with lemon chicken.

i used cream cheese - worked fine, was delicious

Made this with the ricotta and a little heavy cream to loosen it up a touch. Mixed the lemon zest and some finely chopped parsley with the ricotta before combining it with the pasta water. Also thinly sliced an English cucumber into crescents, salted, and let drain in a sieve while I prepped. Tossed those in with the chives in step 3. Off heat, I added some strips of smoked salmon. I garnished with a drizzle of olive oil and a pinch of everything bagel seasoning. Really lovely.

I was also thinking - I wonder if cream cheese, which has a creamy tang, would work in this recipe!