This "throw together" meal was actually a treat for our senses. The smell of the lemon, garlic and chives hitting the hot pasta was pure magic.
Chive & Lemon Spaghetti
Serves 4-6
I added some peas to my spaghetti, but you could add edamame or skip the extra greenness altogether if you so desire. A food processor makes this a bit easier, but chop away if you don't have one and mince the lemon peel. I don't believe extra parmesan cheese is needed with all this buttery goodness, but I know a few in my family who would call that heresy. And I leave the crushed red pepper out for our little people but serve it on the side. The leftover lemon and herb butter would be fantastic on some steamed new potatoes or peas!
1 package (approx. 1 lb) whole wheat spaghetti
3 cloves garlic1 organic lemon, peel and juice reserved
3/4 cup chopped chives
1/2 cup softened, or room temperature, butter
sea salt
optional: fresh or frozen peas or shelled edamame
crushed red pepper flakes, to taste
1. Cook pasta according to package directions. Add peas or edamame in last minute or two of boiling.
2. While pasta is cooking, use a food processor to mince garlic. Peel lemon with vegetable peeler to remove outer skin and add to processor. Add 1/2 cup chopped chives and pulse until fairly well chopped. Add butter and pulse until combined. Add a small amount of crushed red pepper flakes if desired (start with 1/4 tsp and add more if desired). Remove from food processor to small bowl.
3. Quickly drain pasta (I leave some water in with it) and toss with herb butter and lemon juice to pasta, adjust to taste. (I use about 3/4 of the mixture and reserve the remaining butter). Season with additional sea salt if desired. Add remaining 1/4 cup of chopped chives on top .Serve immediately.
