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.
Bring a large pot of salted water to a boil, add dried pasta and cook al dente. Drain and reserve.
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.
As soon as the mixture begins to boil, add the lemon juice, stirring to incorporate. Add salt to taste.
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.
Bucatini with Lemon Pesto Sauce
Ingredients
For the garlic chive pesto:
¼ cup pine nuts
1 cup garlic chives, chopped
zest of 1 lemon
juice of half a lemon
1 teaspoon kosher salt
½ cup Parmesan cheese
½ cup extra virgin olive oil
For the pasta:
1 package bucatini pasta
drizzle of extra virgin olive oil
½ cup garlic chives, roughly chopped
1 cup garlic scapes, roughly chopped
1 teaspoon garlic powder
1½ cups 35% cream
½ cup whole milk
juice of one lemon
½ cup Parmesan cheese
Directions
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.
Bring a large pot of salted water to a boil, add dried pasta and cook al dente. Drain and reserve.
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.
As soon as the mixture begins to boil, add the lemon juice, stirring to incorporate. Add salt to taste.
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.
Bucatini with Lemon Pesto Sauce
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A simple pasta dish flavoured with pesto, garlic chives and a lemon cream sauce…
A favourite weekday meal idea, this BUCATINI WITH LEMON PESTO SAUCE is especially delicious!
Nothing about this gorgeous BUCATINI WITH LEMON PESTO SAUCE is complicated. 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.
Here are a few suggestions on how to make it:
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. You can always ask a trusted produce providers to reserve some for you. Bet they’ll be 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. They deliver a robust and wonderful flavour to this dish. They can be used as a garnish but we also like them chopped and sautéed in the sauce. You can also use them to make 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 and marinades In this case, the actual pasta sauce gets the pesto treatment. 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 1-Minute video about how to make it.
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 PESTO SAUCE 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 PESTO SAUCE.
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Ingredients
For the garlic chive pesto:
¼ cup pine nuts
1 cup garlic chives, chopped
zest of 1 lemon
juice of half a lemon
1 teaspoon kosher salt
½ cup Parmesan cheese
½ cup extra virgin olive oil
For the pasta:
1 package bucatini pasta
drizzle of extra virgin olive oil
½ cup garlic chives, roughly chopped
1 cup garlic scapes, roughly chopped
1 teaspoon garlic powder
1½ cups 35% cream
½ cup whole milk
juice of one lemon
½ cup Parmesan cheese
Directions
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.
Bring a large pot of salted water to a boil, add dried pasta and cook al dente. Drain and reserve.
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.
As soon as the mixture begins to boil, add the lemon juice, stirring to incorporate. Add salt to taste.
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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