Lemon Zest and Chive Pasta

1. Cook Pasta

Begin your culinary journey by setting a large pot of water over high heat—season generously with kosher salt. As the water comes to a rolling boil, introduce 1 pound of your favorite long noodles, such as linguine or spaghetti, and let them dance in the bubbling water until they're al dente, just tender with a slight bite, as the package lovingly instructs.

2. Prepare Sauce

While the pasta performs its magic, let's create a sauce that will make your taste buds sing. In the same pot you used for the pasta, now drained and off the heat, swirl together 3/4 cup of crème fraîche with 1/2 cup of the pasta's starchy water. This is the moment where alchemy happens: the pasta water, full of starch, merges with the creamy crème fraîche, transforming into a silky sauce that will lovingly coat each strand of pasta. Into this velvety mixture, fold in 3/4 cup of freshly grated Parmesan, the zest of one bright lemon, and a generous squeeze of lemon juice. Season with kosher salt and a crackling of black pepper to taste.

3. Combine Pasta and Sauce

Bring the pasta back into the pot, allowing it to bask in the creamy sauce. As you gently toss the noodles, they will become beautifully sheathed in the lemony, cheesy emulsion. Now, invite the chives to the party, scattering them over the pasta. The heat will tenderly wilt the chives, mingling their delicate onion flavor with the sauce.

4. Serve

Serve the pasta warm, crowned with an extra flourish of Parmesan and a shower of black pepper. As you twirl a forkful, each noodle should glisten with the creamy sauce, a testament to the simple yet sophisticated flavors you've melded together. Enjoy the harmony of tangy lemon, sharp Parmesan, and the subtle onion notes of chives in each bite.