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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