It’s still pretty early for lots of dining from the garden, but as we all know, Brent loves his chives and chive blossoms. We have had a fairly steady supply of lettuces and herbs so far this year and even when it looked like we had lost our chives to the deadly December freeze, their little blades began pushing up and out in early February and now are grandly abundant with their pretty, delicate lavender blossoms. And if you have a healthy forest of parsley, like we do, there’s nothing wrong with a shower of that minced greenness here.
CHIVES AND BLOSSOMS IN YOUR PASTA
1 pound pasta, linguine or fettucine (make your own, if you’re so inclined!)
1/2 cup pasta water
5 tablespoons unsalted butter
1 cup freshly grated Parmigiano-Reggiano , plus more to serve
Salt and fresh ground black pepper to taste
4 cups lightly packed snipped chives
As many chive blossoms as you can muster
2 T minced Italian parsley (optional)
Cook the pasta in lots of boiling, salted water until slightly firm. Scoop out the 1/2 cup of pasta water and put it in a large, warmed serving bowl. Drain the pasta and add it to the bowl.
Act fast: add the cheese and butter and your desired amount of salt and pepper to the bowl and toss to combine so that the butter barely melts and there’s a little emulsification going on. Then add the chives, chive blossoms and optional parsley and serve immediately to get the fresh taste of the uncooked chives. Have a nice little bowl of grated Parmigiano-Reggiano on the side to add, if you like. Then: JUST EAT IT!