I love pasta and a little cream. Combined with the lemon and the earthiness of the potatoes and sunflower greens, this is a winner!
Recipe courtesy of Alex Guarnaschelli
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Total:
1 hr 5 min
Prep:
25 min
Cook:
40 min
Yield:
4 appetizer portions
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees F.

Cook the potatoes: Put the potatoes on a small baking sheet. Drizzle with the olive oil and season with salt and pepper, to taste. Put the tray in the center of the oven and cook until the potatoes are tender when pierced with the tip of a knife, about 20 to 30 minutes. Set aside.

Cook the pasta: Bring a large pot of water to a rolling boil over medium heat. Add the 2 tablespoons salt and bring the water back up to a boil. Add the pasta and cook for 3 minutes. Stir the pasta with a slotted spoon to make sure it does not clump or stick to the bottom as it cooks.

In a large colander, drain the pasta. Reserve 1/2 a cup of the pasta liquid, in case it becomes necessary to use it later on.

In a large skillet, combine the heavy cream and sour cream. Season with salt and pepper, to taste. Reduce the cream over medium heat whisking until it thickens and all of the sour cream melts, 3 to 5 minutes. Add the lemon zest, lemon juice and a "splash" of Worcestershire sauce. Taste for seasoning. (*See Cook's Note) Stir in the chives.

Add the pasta to the skillet and toss to coat with the cream. Shut the heat off and allow the pasta to "rest" for 2 minutes, tossing to coat, from time to time. Meanwhile, put the potatoes on a flat surface and use a sharp knife to slice them into 1/2 to 3/4-inch-thick rounds. Stir the potato slices into the pasta sauce.

Serve the pasta: Warm the serving bowls. If the cream is overly thick, add a little more of the pasta cooking liquid and swirl it around over the heat for a minute. Stir in the sunflower greens and spoon the pasta into the bowls. Serve immediately.

Preheat the oven to 350 degrees F.

Cook the potatoes: Put the potatoes on a small baking sheet. Drizzle with the olive oil and season with salt and pepper, to taste. Put the tray in the center of the oven and cook until the potatoes are tender when pierced with the tip of a knife, about 20 to 30 minutes. Set aside.

Cook the pasta: Bring a large pot of water to a rolling boil over medium heat. Add the 2 tablespoons salt and bring the water back up to a boil. Add the pasta and cook for 3 minutes. Stir the pasta with a slotted spoon to make sure it does not clump or stick to the bottom as it cooks.

In a large colander, drain the pasta. Reserve 1/2 a cup of the pasta liquid, in case it becomes necessary to use it later on.

In a large skillet, combine the heavy cream and sour cream. Season with salt and pepper, to taste. Reduce the cream over medium heat whisking until it thickens and all of the sour cream melts, 3 to 5 minutes. Add the lemon zest, lemon juice and a "splash" of Worcestershire sauce. Taste for seasoning. (*See Cook's Note) Stir in the chives.

Add the pasta to the skillet and toss to coat with the cream. Shut the heat off and allow the pasta to "rest" for 2 minutes, tossing to coat, from time to time. Meanwhile, put the potatoes on a flat surface and use a sharp knife to slice them into 1/2 to 3/4-inch-thick rounds. Stir the potato slices into the pasta sauce.

Serve the pasta: Warm the serving bowls. If the cream is overly thick, add a little more of the pasta cooking liquid and swirl it around over the heat for a minute. Stir in the sunflower greens and spoon the pasta into the bowls. Serve immediately.

Cook's Note

At this point, the sauce should be thick enough to coat the pasta. If too thin, reduce over low heat for 2 additional minutes. If it becomes too thick, simply thin it out with some of the reserved pasta cooking liquid.

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