I’m always thrilled about working with new ingredients in the kitchen. This time around, it was chives. Yeah, I get it, it’s not exactly hipster or revolutionary but I’d always ignored chives in the herbs section of the supermarket I go to, and picked up basil or rosemary instead. Chives, as far as I knew, was at best just for garnish and I was not going to pay Rs60 for a minuscule bunch of the strange herb. Also, anyone who’s familiar with my cooking style knows that I don’t care for presentation or making my food look good. If it’s got bags of flavour, my job’s done.
Anyway, I finally picked up chives because I wanted to see if I can do more with it. And since I had signed up for the Del Monte: Blog Your Way To Italy contest, I thought it would be a good idea to incorporate it in my pasta. I was sent a packet of the brand’s Chifferi Rigati pasta:
And I decided to try my hand at making a pesto out of chives, which turned out quite delicious. Mixed it with pasta, topped it with cheese, a garlic-parsley seasoning and stuck it in the oven for a bit. Simple, light, fuss-free dinner. Here’s an ingredient list:
INGREDIENTS
Pasta: 100 gm (I used Chifferi rigati but you could use Penne or fusili too)
Water – as required
Frozen corn – 1 cup
Onions – half (chopped)
Garlic – crushed – 4-5 cloves
Cherry tomato – about six (halved) – I used one regular tomato since I did not have cherry tomatoes
Garlic-parsley seasoning – a pinch
Herbed butter – one table spoon
Salt and Cracked black pepper – as required
Cheese – I grated one cube of Amul cheese:) but feel free to use any cheese you prefer
I also used a Greek salad seasoning mix with thyme, marjoram, garlic and a whole bunch of spices- it’s punchy, aromatic and slightly sweet too
For the pesto:
Chives – chopped – one bunch – 30gm
Garlic – one clove
Almonds – 6 pieces
Grated Parmesan cheese – one tablespoon
Olive oil – one table spoon
Freshly squeezed lemon juice from half a lemon
A pinch of salt and cracked black pepper
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METHOD
Chives Pesto
Halve the almonds and garlic and toss them on a dry pan for a few seconds. You could use raw garlic too, but I have mixed feelings about it, so I always let it cook for a few seconds before using it!
Blend the almonds and garlic along with finely chopped chives, olive oil, parmesan cheese, pepper, salt. Add lemon juice towards the end and taste it to check if it’s well-balanced.
Pasta
Bring water to a boil in a thick-bottomed vessel, add salt and drop the pasta. Stir once in a while to prevent it from sticking to the bottom. Cook till its al-dente, and not leathery. The best way to check is to take out a piece of pasta, cut it and chew it. Drain excess water, wash the pasta in cold running water to stop it from cooking. Set aside; brush it with a wee bit of olive oil to prevent it from clumping together. Or add a bit of olive oil to the water while cooking your pasta.
In a pan, add herbed butter, and toss crushed garlic, onions, tomatoes and corn, some salt, Greek seasoning, garlic-parsley seasoning and black pepper.
In a bowl, mix the pasta with the veggies and the chives pesto.
Transfer to a baking dish. Top it with grated cheese. Preheat oven to 180 degrees Celsius and bake for 15 minutes until the cheese melts.
Now, dig in. Yes, it’s messy, but a great alternative to your regular pesto, alfredo or arabiatta!