Perfect for spring, capellini with chive blossoms and creme fraiche is light and fresh—and a feast for the eyes, thanks to the allium's purple flowers.



Ingredient Checklist


Instructions Checklist
  • Stir together 3/4 cup creme fraiche, the chive blossoms, chives, and lemon juice to taste. Season with salt.

  • Bring a large pot of salted water to a boil, and cook pasta until al dente. Drain, reserving 3/4 cup pasta water. Toss pasta with butter and creme fraiche mixture, adding enough pasta water to make a light sauce. Season with salt and pepper.

  • Place a small dollop of remaining creme fraiche in each of 4 to 6 dishes, and sprinkle with chive blossoms and chives. Divide pasta among dishes. Top with caviar and more creme fraiche. Press egg white and yolk through a sieve, then sprinkle over pasta. Serve immediately.

Reviews (1)

11 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: Unrated
Sublime... I made this tonight with a salad for dinner and it was amazing. I had fresh chives from my garden that were just beginning to bloom -- although I forgot about the egg at the end, we never missed it. Really fantastic topped with flaked pink sea salt and fresh ground pepper.