This Chive Blossom Pasta recipe has the easiest set of instructions you will ever find on the Glamorosi Cooks website. In this case, the simplicity is sumptuous; chive flowers elevate every dish in which they are used.
As much as I believe in living in the moment and not rushing through the seasons, when Winter winds down I start checking my chives. A lot. It’s not the leaves I seek – we grow chives indoors all winter so we have those. It’s the blossoms I crave, pale purple pom-poms of onion-y perfection that only appear outdoors in the late Spring and early Summer. The chive blooms arrive just as the Winter-grown kale is leaving us with a yummy yellow floret farewell. It’s an amazing time for eaters.
There are many ways to use the flowers including lovely Chive Blossom Vinegar, or heavenly Radish Toast with Chive Blossom Butter, but again, this is the easiest so I usually make it first. In the photo posted with this Chive Blossom Pasta recipe I used tri-color fettuccine with alfredo sauce. It’s my favorite combination because I prefer a hearty pasta to go with the big blooms, and I like the way the cream compliments the onion flavor. Once your pasta and sauce are ready – about 20-25 minutes – all you need to do is top it with chive blossoms, chive leaves and heirloom tomatoes. Life is good.
Onion Chives bloom in the spring, but they have an equally delicious counterpart that blooms in the fall: Garlic Chives. In our region (Mid-Atlantic, zone 7b) Garlic Chives bloom from late-August through the end of September, sometimes a little longer. Garlic chive flowers look like a ball of tiny white stars.
There is the expected difference in taste – onion vs garlic – but garlic chive flowers can be used in any of my onion chive flower recipes. You can see garlic chive flowers in action here on this Easy Flatbread Pizza recipe.
If you have questions about this recipe, please feel free to contact me or leave a note in the comment section below.
For planting information, read the Glamorosi Cooks post titled How to Grow, Harvest and Divide Chives.
| Prep Time | 25 minutes |
| Servings |
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- 1 lb pasta cooked
- 4 servings your favorite pasta sauce alfredo, rosa, olive oil and butter, etc.
- 24 chive blossoms washed and dried
- 4 tbsp chive leaves chopped (4 tb = 1/4 cup)
- 40 cherry tomatoes halved
Ingredients
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- Divide cooked pasta into four bowls and top with your favorite sauce.
- Add six chive blossoms and twenty tomato halves to each dish, then sprinkle each bowl with a tablespoon of chopped chive leaves and serve.
If you prefer, you can separate the blossoms instead of using them whole.
