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Chive pesto pasta
A bright green pesto sauce that goes rogue without a trace of basil! Made with chives, pine nuts, and garlic, this sauce is the perfect pairing with blistered tomatoes and fried shallots. Pour the sauce over your favourite pappardelle pasta and dinner is ready!
SERVES
4
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
- 1/2 cup (120 ml) olive oil
- Salt and pepper, to season
- 1/2 lemon, juice and zest
- 4 tablespoons (60 ml) finely grated parmesan cheese
Fried Shallots
- 4 shallots, very thin slices
- 4 tablespoons (60 ml) flour
- 4 tablespoons (60 ml) cornstarch
- Salt, to season
- Oil, for frying
Blistered Tomatoes
- 2 cups (470 ml) mixed heirloom cherry tomatoes
- 2 tablespoons (30 ml) olive oil
- Salt and pepper, to season
Pasta
- 1 pound (454 g) pappardelle pasta
- Chive Pesto
- Salt and pepper, to season
Serve
- Fresh chives, olive oil, freshly grated parmesan cheese, to serve (optional)
Directions
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 used right away.
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 four to five 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.
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.
Pasta
- Cook the pasta in plenty of boiling salted water.
- When the pasta is ‘al dente' about one minute away from being ready, strain and transfer pasta back to the pot.
- Add the Chive Pesto and toss to evenly coat the pasta.
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. Serve and enjoy!
