Don’t know about you, but I’m stuffed. After a weekend of cooking, eating, drinking, and then eating some more, I’m craving clean, simple food. This dish fits the bill perfectly: easy to prepare, bursting with bright flavor, not to mention elegant. A pasta that’s nutty, tangy, and creamy… it’s exactly what you feel like eating right now.
Whole Wheat Spaghetti with Lemon Creme Fraiche & Golden Caviar
Haven’t always been a big fan of whole wheat pastas–they can be tough in texture and strong in flavor. But whole wheat is good for you. And, as more people realize the benefits of adding more fiber to their diets, pasta manufacturers are working harder to improve their likability. I like the DeLallo brand of whole wheat spaghetti–it’s organic, made in Italy, and cooks up well without any gumminess.
The lemon creme fraiche sauce for this pasta comes together very quickly, so prep all of your ingredients first. Zest a large lemon, then juice that lemon and another to equal about 1/2 cup of juice.
Chop fresh chives. Finely chop 1 large or 2 smaller shallots.
Fill a pasta pot 2/3 high with water and bring to a boil. Heat olive oil in a sauté pan over medium low heat. When the oil is shimmering, add the chopped shallots.
Saute the shallots until translucent and just beginning to turn golden.
When the water in the pasta pot comes to a boil, add a generous amount of sea salt and then the spaghetti. Give it a stir, bring it back to a boil, and cook, stirring occasionally. Watch closely and be careful not to overcook the pasta.
Stir 3/4 cup creme fraiche into shallots in the pan until melted. Add lemon zest and juice and grate fresh Parmesan cheese into the sauce.
When the pasta has cooked until just al dente (it should still have a bit of bite), add it to the sauce in the pan. Toss well, then add more freshly grated parmesan cheese. Season with kosher salt and freshly ground black pepper, to taste.
Plate pasta in a large serving bowl. Garnish with chopped chives, a dollop of creme fraiche, and, to gild the lily just a little, a generous portion of golden or whitefish caviar. Mmmm…that hits the spot!
Serves 4:
1 pound whole wheat spaghetti
2 large lemons
1 bunch chives
1 large or 2 small shallots
1 cup creme fraiche, divided
1/2 cup Parmesan cheese, grated
kosher salt and freshly ground black pepper
2 ounces golden or whitefish caviar, optional
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Whole wheat pasta is an acquired taste for sure, but since I made the switch I prefer it over white flour pasta. It is so much heartier. This sauce looks amazing too. Creme fraiche is a gift from the gods. So good!
Thanks, everyone–glad you like this recipe, it’s one of my faves. S.V.: You can usually find DeLallo pasta at Whole Foods. Phyllis: We had a great holiday, thanks. Hope you did, too! Kelly: Glad to have a new follower, especially a talented fellow blogger like you!
What a great recipe, this looks so colorful and delicious! Love your blog, so glad to be a new follower! xoxo
This looks YUMMY!!!!I am going to check out DeLallo!
Thanks for sharing,
Phyllis
PS Hope you had a wonderful holiday
This dish looks really good. I made the switch a year ago to whole grain pasta which took a bit of an adjustment and then started buying whole wheat pasta. It is better for you, I’ll have to look for the DeLallo brand.