Chive Pesto Pasta

Ease of Preparation: Easy
Time of Preparation: 20 minutes
 Yield: 4 servings

This is a quick, easy, and gorgeous-looking date night dish, that’ll make your guest think you were in the kitchen all day! Peppy chive pesto pairs with sweet-tart blistered tomatoes and crispy fried shallots to coat pasta in a blanket of pure delicious! Don’t forget the parm!

Ingredients:

Chive Pesto:

• 2 cups (470 ml) chopped chives (loosely packed)
• 2 tablespoons (30 ml) pine nuts (or almonds), toasted
• 1 clove garlic, peeled and crushed
• ½ cup (120 ml) olive oil
• Salt and pepper
• ½ lemon, juice and zest
• 4 tablespoons (60 ml) finely grated Parmesan cheese

Blistered Tomatoes:

• 2 cups (470 ml) mixed heirloom cherry tomatoes
• 2 tablespoons (30 ml) olive oil
• Salt and pepper

Fried Shallots:

• 4 shallots, very thin slices
• 4 tablespoons (60 ml) flour
• 4 tablespoons (60 ml) cornstarch
• Salt
• Oil, for frying

Pasta:

• 1 pound (454 g) pappardelle pasta
• Chive Pesto
• Salt and pepper

Garnish:

• Blistered Tomatoes
• Fried Shallots
• Fresh chives, olive oil, freshly grated Parmesan cheese

Method:

For the Chive Pesto:

In the bowl of a small food processor, combine the chives, pine nuts, and garlic and pulse to chop.

Add the olive oil and process to a paste. Scrape into a small bowl. Whisk in the lemon and cheese, and season with salt and pepper. Cover tightly and reserve. Refrigerate if not using right away.

For the Fried Shallots:

Heat oil in a heavy pan to 275 F (135 C).

Toss the sliced shallots with flour and cornstarch.

Dust off excess flour and fry, in batches if needed, for 4-5 minutes, until the steam dissipates, and shallots are crisp and golden.

Transfer to a paper towel-lined plate and immediately season with salt.

Reserve at room temperature for plating.

For the Blistered Tomatoes:

Heat a cast iron pan over high heat until smoking.

Toss the tomatoes with olive oil, salt, and pepper.

Add to pan in batches. For 15 seconds at a time, moving and repeating until finished.

Reserve warm for the pasta.

For the Pasta:

Cook the pasta in plenty of boiling salted water.

When the pasta is ‘al dente’ about 1 minute away from being ready, strain and transfer back to the pot.

Add the Chive Pesto and toss to evenly coat the pasta.

To Serve:

Make a cylinder by inserting a long-tined kitchen fork or a set of cooking chopsticks into the pasta and spinning.

Transfer the cylinder to a serving dish and push off from one end allowing the pasta to retain its cylindrical shape.

Garnish with Blistered Tomatoes, Crispy Shallots, Parmesan cheese, and olive oil.