I bought this garlic chive pasta at the Rockwall Farmer's Market.
You may also purchase it on line: http://www.pappardellesonline.com/servlet/StoreFront
This is one of the best pasta dishes I have ever eaten! Do give it a try!
1 lb. PAPPARDELLE'S GARLIC CHIVE PAPPARDELLE
1-2 cloves GARLIC, minced
2 Tbsp. BUTTER
1/4 tsp. crushed, dried CHILI PEPPER FLAKES
2 LEMONS, zested
4 oz. cooked HAM, cut into matchsticks (I used salami)
2 c. HALF-AND-HALF (I used heavy cream)
Freshly grated PARMESAN CHEESE
Fresh CHIVES, minced
Freshly ground PEPPER
Melt the butter in a skillet over medium-high heat.
Add garlic and chili flakes. Sauté until garlic is fragrant and then add ham or salami.
Heat gently, then add lemon zest and cream.
Simmer uncovered for about 20 minutes.
Cook pasta in 6-8 quarts of rapidly boiling salted water until al dente (about 8-10 minutes).
Drain, reserving about 1/4 c. pasta cooking water.
Add pasta to sauce in skillet and toss with a few spoonsful of Parmesan cheese.
If sauce is too thick... add a little of the pasta water and toss again.
Sprinkle with chopped chives.
Serve immediately. Pass Parmesan cheese to sprinkle on top and serve with a wedge of lemon to squeeze on pasta. Top with freshly ground pepper.