Lemon Chive Noodles Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
• In the same pot, make the sauce: Stir together the crème fraîche, 1/2 cup reserved pasta water, Parmesan, lemon zest and juice, and a pinch of salt and pepper. Add the pasta, return to medium heat, and cook, tossing vigorously, until the noodles are well coated, 1 to 2 minutes. Add more pasta water as needed to gloss the noodles.
• Add the chives and stir until evenly distributed and slightly wilted. Season to taste with salt and pepper. Eat with more grated Parmesan and black pepper on top.

Steps:

• Bring a large pot of salted water to a boil add the pasta and cook until just shy of al dente. Drain.
• While pasta water comes to a boil, heat the stock, oil, sliced lemon and tamari sauce and allow to reduce over medium-high heat, about 7 to 8 minutes. Toss cooked pasta with sauce for 1 to 2 minutes to absorb flavor, add in reserved zest and chives then serve as first course or a side dish. Spice it up with pepper or hot sauce to pass at table.

Steps:

• Using the julienne blade of a mandoline, slice zucchini into long, thin strips. Transfer zucchini to a colander set over a mixing bowl. Toss zucchini with salt. Let stand 15 minutes at room temperature.
• Gently squeeze zucchini to extract excess water. Transfer to a bowl and toss with just enough dressing to evenly coat the zucchini. Season with fleur de sel and serve.