Lemon Chive Pasta With Creamy Lemon Pasta Sauce

From Pappardelle's Pasta Co. in the Los Angeles Farmers' Market. http://www.pappardellespasta.com

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 1  lb  pappardelles lemon chive pasta
• 1⁄4 cup olive oil
• 4  garlic cloves, minced
• 1⁄2 teaspoon red pepper flakes
• 1⁄2 cup dry white wine
• 2  lemons, zest
• 1  lemon, juice of
• 1⁄2 cup heavy cream
• 1  bunch fresh basil, coarsely chopped
•  sea salt
•  freshly grated parmesan cheese

Directions

1. Cook pasta in a pot of rapidly boiling salted water until al dente (about 8-10 minutes). Save 1/2 cup of pasta cooking water. Drain and rinse with warm water.
2. In a large skillet heat olive oil. When warm add garlic and red pepper flakes. Add wine and lemon zest. Boil to reduce the wine by half, about 3-5 minutes. Remove from heat and let cool slightly.
3. Stir in the heavy cream and 1/2 cup of the pasta cooking water. When warm, add lemon juice and season with salt.
4. Serve sauce over individual plates of pasta. Garnish with basil and Parmesan cheese.