Creamy Chive Blossom Pasta

Chive blossoms not only create a beautiful dish, but also have a beautifully, unique flavor. The flavor of the blossom will remind you of a bit of garlic, onion, radish and of course a chive flavor. Chives are a hardy plant that comes back every year and will get bigger each year. Around the middle of May, the chive plant grows blossoms that are a beautiful purple color. They do have a strong flavor if eaten directly from the garden, but once cooked it has a milder flavor. If you do not a chive plant this year, ask around to see if any of your friends have a plant that they would not mind sharing the blossoms. Then plant your own chive plant this year for next year’s menu! If you do have a plant, you will have plenty of blossoms to share. Chive blossoms can be cut and stored in a Ziplock bag and frozen until ready to be used. Add cooked lobster or crabmeat to make even more decadent. Sprinkle with Parmesan cheese if you desire. Another great dish that uses chive blossoms is my Soft Shell Crabs with a Chive Blossom Butter.  This beautiful hand crafted pasta from Torino Pasta Company derives its unique colors from natural ingredients and creates a beautiful dish! If you can’t find this pasta substitute your favorite pasta.


1 cup of extra virgin olive oil
4 chive blossoms, blossoms only no stems
1 cup of ricotta cheese
2 tablespoons of Smart Balance brand butter or regular butter
Juice of one lemon about 3 tablespoons
Zest of one lemon about 1 teaspoon
1 teaspoon of kosher salt
1 – 8.8 oz. package of Torino Brand Designer Flower Shaped Pasta  or your favorite pasta


Prepare pasta per package directions. While pasta is cooking make the sauce. In a large deep skillet heat olive oil over medium heat. Finely dice blossoms and add to the oil. Sauté for a few minutes, or until blossoms fragrant and the flavor has infused into the oil. Remove from heat, and pour contents into a blender. Add the ricotta cheese, butter, lemon juice and zest and salt to the blender. Blend until creamy. Transfer back to skillet and let simmer on low heat for about 5 minutes, stirring often. Add pasta and any cooked seafood if using, toss and serve. Enjoy a great dish that will leave you waiting for next year’s crop of chive blossoms!

Suggested Beverage

Try Wente Vineyards Riva Ranch Chardonnay (Livermore Valley), Greg Norman Chardonnay (Eden Valley, Australian Estates),  Gabbiano Chianti (Italy) or Farnese Sangiovese (Italy).

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