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  • Bucatini with Lemon Garlic Chive Pesto
  • Bucatini with Lemon Garlic Chive Pesto
  • Bucatini with Lemon Garlic Chive Pesto
  • Bucatini with Lemon Garlic Chive Pesto
  • Bucatini with Lemon Garlic Chive Pesto
  • Bucatini with Lemon Garlic Chive Pesto
  • Bucatini with Lemon Garlic Chive Pesto
  • Bucatini with Lemon Garlic Chive Pesto

Bucatini with Lemon Garlic Chive Pesto

Food | June 09, 2018 | Nik Manojlovich
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Grab a fork and get twirling – we’re serving up BUCATINI WITH LEMON GARLIC CHIVE PESTO and everyone’s welcome to try.

Nothing about this gorgeous pasta recipe is complicated save for one ingredient that is in season for only a short period of time. Since we’d love you to relish the simplicity of this awesome dish, we’ll get right into the things that make it so memorable.

GARLIC SCAPES – Garlic scapes come into season in late spring/early summer, so the window of opportunity to enjoy them is rather small. That said, these curly, vibrantly flavoured thin green stalks add a welcome hint of garlic without overpowering a recipe.

I usually find garlic scapes at farmer’s markets and often ask my favourite produce providers to reserve some for me; they’re always happy to oblige. Click HERE to read a great article on them at Food52 – love it!

GARLIC CHIVES – Sometimes referred to as Oriental garlic or Asian chives, garlic chives are a perennial herb that delivers wonderful flavour to this dish. They can be used as a garnish, we like them chopped and sautéed in the sauce or more spectacularly used in making the pesto that we’re now in love with head-over-heels. Garlic chives – find some, grow some, try some!

PESTO – Pesto is a superbly versatile accompaniment that we often add to dressings, marinades, and in this case, the actual pasta sauce. Making a pesto couldn’t be easier, yet we pushed the flavour envelope by making it with garlic chives.

The recipe for this garlic chive pesto is detailed below but you can also use a more traditional WALNUT PESTO. Click HERE to view our City Slicker video.

PASTA – As with all our pasta recipes, we encourage you to make the recipe using your favourite pasta. We used bucatini for this recipe because of the way the cream sauce clings to the long, thick noodles.

LEMON CREAM SAUCE – We think there’s something magical about the lemon and dairy combination in this pasta sauce. When reading the recipe or watching the video, feel free to flip the quantities of milk and cream for a more or less creamy sauce.

Of course, you might be tempted to add more vegetables to the recipe but we suggest keeping the enhancements to a minimum. The inclusion of the garlic scapes and chives, pesto and Parmesan is all this pasta dish needs.

SIDE WISE – Presenting Parmesan, a bit more pesto and black pepper on the side will give your guests the opportunity to boost their dish with their favourite flavours. Never surprises me that guests do so, not because the dish needs more, but rather to add to their enjoyment of it.

This BUCATINI WITH LEMON GARLIC CHIVE PESTO is a seasonal favourite that delivers fabulous flavour and superior, good taste. Looking for a complete menu idea? Start off with our ABC FLATBREAD, serve this pasta as the main, and then finish the evening with an easy to prepare STRAWBERRY RHUBARB CRISP.

‘Tis the season to enjoy the taste of summer in our BUCATINI WITH LEMON GARLIC CHIVE PESTO.



Ingredients & Amounts

  • For the garlic chive pesto:
  • ¼ cup of pine nuts
  • 1 cup of garlic chives, chopped
  • zest of 1 lemon
  • juice of half a lemon
  • 1 teaspoon of kosher salt
  • ½ cup of Parmigiano-Reggiano cheese
  • ½ cup of extra virgin olive oil
  • For the pasta:
  • 1 package of bucatini pasta
  • drizzle of extra virgin olive oil
  • ½ cup of garlic chives, roughly chopped
  • 1 cup of garlic scapes, roughly chopped
  • 1 teaspoon of garlic powder
  • cups of 35% cream
  • ½ cup of whole milk
  • juice of one lemon
  • ½ cup of Parmigiano-Reggiano cheese


  1. Place all of the pesto ingredients except for the oil in a food processor. Run the machine slowly drizzling in the oil to create a creamy pesto sauce. Set aside until use. Any extra can be stored in an airtight container for 14 days.
  2. Bring a large pot of salted water to a boil, add dried pasta and cook al dente. Drain and reserve.
  3. Bring a medium-sized saucepan to temperature on medium-high heat. Add a drizzle of extra virgin olive oil and when the oil shimmers, add the chopped garlic scape and garlic chives. Sauté for a minute; add the garlic powder followed by the cream and milk. Add pesto to taste.
  4. As soon as the mixture begins to boil, add the lemon juice, stirring to incorporate. Add salt to taste.
  5. Add the cooked pasta, cheese and black pepper to taste. Toss to combine. Transfer to a large bowl and serve immediately with extra cheese, pesto and pepper presented on table.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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