All content copyright Katrina Hall 2008 through 2017

Tuesday, May 13, 2008

celebrating Spring with lemon-chive pasta!


Here in New Hampshire, Spring takes her time getting here, so when I finally see the chives up, it's a day to celebrate. And here is how I throw a little party - with hot pasta, drizzled with virgin olive oil, salt and pepper, lemon zest, and lots of fresh chives from the garden! Could anything be simpler or more delicious?

To make:

Cook a fat handful of vermicelli, drain.

Toss with:

4 T. extra-virgin olive oil

1 T. unsalted butter

salt and pepper

4 T. minced fresh chives ( or more)

zest from half a lemon.

Pass the pasta with freshly grated Parmesan cheese.

Serves 2. Save some for lunch the next day!

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