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Lemon Chive Farfalle

I think if I had an ultimate comfort food dish…this might be it. A creamy, yet light pasta dish that is perfect with a glass of white wine…that is exactly what I want when I’m in need of a little comfort after a hard day!

Lemon Chive Farfalle

This dish also comes together in no time and it’s best to eat it immediately – so make it when you’re hungry!

Lemon Chive Farfalle

Lemon Chive Cream Sauce

Feel free to add meat to this dish – chicken, bacon, pancetta, shrimp, whatever! It packs plenty of flavor as a meatless version though, and for Meatless Monday this pasta is excellent! Plus, Mondays are hard, and this is when I usually am in dire need of some comfort food…

Lemon Chive Farfalle

Lemon-Chive Farfalle
adapted from Simply Scratch
Serves 4 as an entrée, 6-8 as a side


  • 1 pound Dried Farfalle Pasta (or any pasta you wish – I am partial to the bow-tie version for this sauce)
  • 2 small or 1 medium Shallot, diced small
  • 1-2 tbsp Olive Oil
  • 2 tsp Flour
  • 1/2 cup Dry White Wine (such as sauvignon blanc or pinot grigio)
  • 1 cup Heavy Cream
  • 1/4 cup Fresh Chives, Chopped
  • 1 tbsp Lemon Juice, freshly squeezed
  • 1/2 tsp Kosher Salt (or more to taste)
  • 1/2 tsp Fresh Ground Black Pepper (or more to taste)
  • 1 tsp Fresh Lemon Zest
  • 1/2 cup Grated Pecorino, Parmesan, or Romano Cheese


Prepare the pasta according to package directions, reserving a cup of pasta water. Meanwhile, sauté the diced shallots in olive oil over medium heat for 3-4 minutes. Once the shallots have softened, sprinkle with two teaspoons of flour and cook for one minute. Stir in white wine until flour is dissolved and bring to a simmer. Then reduce heat to medium-low and add heavy cream, lemon juice, salt and pepper. Add the chives to the sauce right before you are ready to add the pasta. Grate a teaspoon of lemon zest and 1/2 cup Parmesan over the pasta and toss with the sauce. Thin out with a little of the reserved pasta water, if desired. Divide among plates and garnish more Parmesan. This dish is best served immediately.