by thefoodonline
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Expand1 pound pasta, cooked al dente, drained and set aside note: you can reserve some pasta water for the sauce, but in a pinch, hot water also works. Ask a question about this ingredient
1/4 cup olive oil Ask a question about this ingredient
1 teaspoon garlic, finely minced Ask a question about this ingredient
3 large lemons, or 4 small lemons Ask a question about this ingredient
1/2 cup whole whole milk or 1/2 and 1/2 (heavy cream also works) Ask a question about this ingredient
1 cup parmesan cheese (1/3 cup reserved for sprinkling) Ask a question about this ingredient
1/2 cup chives or scallions, finely chopped Ask a question about this ingredient
salt and pepper, to taste Ask a question about this ingredient
zest lemons (you will however only need 1 tablespoon of zest). juice all lemons and set juice aside.
Ask a question about this stepin a large dutch oven, add olive oil and garlic and allow to saute just until garlic becomes fragrant.
Ask a question about this stepadd 1/2 & 1/2 or milk, lemon zest and about 1/2 cup water over high heat for about 2-3 minutes until slightly thickened.
Ask a question about this stepadd pasta to pot and stir until well coated. add 3/4 cup of parmesan, lemon juice and toss eveything together to coat. if you so choose, you can add some more pasta water (or just regular hot water) if you want your pasta ro be a bit looser.
Ask a question about this stepstir in chives or scallions and toss. season with salt and generously with pepper.
Ask a question about this stepserve immedietely in large bowls and sprinkle each serving with remaining parmesan cheese.
Ask a question about this step
Andrew is an artisan chocolatier and the owner of Garrison Confections Gourmet Chocolate Shop.
