All content copyright Katrina Hall 2008 through 2014





Wednesday, May 2, 2012

violets and fresh chive pasta





This is not a usual Spring - the violets, lilacs, and chive plants are a month ahead of schedule. No matter - I still celebrate their coming with a simple pasta dish that is perfumed with their essence. While I wonder if this is the year I finally make candied violets, I take a moment to inhale the scent of fresh chives - just before the buds blossom. Ahhhh. That's Spring for me!

To make:

Two handfulls of pasta ( I use vermicelli or thin spaghetti)
Boiling water
sea salt
olive oil
unsalted butter
1/2 cup thinly sliced fresh chive spears
more salt, pepper, olive oil and unsalted butter to taste
fresh Parmesan cheese, grated, to taste


Bring the water to a boil in a large pot. Add a little salt and olive oil.
Add the pasta and cook for 8 minutes, then drain.
Toss in the fresh chives, more salt, pepper, olive oil, and unsalted butter to taste ( not more than a tablespoon of butter or oil) and sprinkle on the parmesan.
Serve with joy!

Happy Spring!


5 comments:

Martha said...

The pasta looks divine. Everything here is a month ahead as well -- and it was the prettiest springs we've seen! Candied pansies are a "snap" -- they're easy to do and mine last for a while. And I do them to preserve them for use when I don't have pansies (which is when it's hot!)

Enjoy spring and being "a month ahead"!!!

katrina said...

Oh, Martha - I have to get your recipe for candied violets! My thanks for swinging by:)

La Table De Nana said...

I wonder if we could sprinkle a few violets on top of that delish pasta?I love violets.

Marianne said...

Lovely photos. I love violets! And the pasta looks wonderful!

katrina said...

Nana and Marianne - what a fabulous idea!