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!
Two handfulls of pasta ( I use vermicelli or thin spaghetti)
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!