Adapted from Alex Guarnaschelli's recipe on www.foodnetwork.com.
Tart lemon and sunflower greens add freshness to this creamy pasta.
|5 oz||fingerling potatoes (small, washed and dried)|
|1 T||olive oil|
|1⁄2 lb||angel hair pasta|
|1 c||heavy cream|
|1 c||sour cream|
|1 bn||chives (minced)|
|2 c||sunflower greens (washed and gently dried)|
Preheat the oven to 350˚F.
Arrange the potatoes on a rimmed baking sheet and drizzle with olive oil. Sprinkle with salt and pepper, and toss to coat. Bake, tossing occasionally, for 20-30 minutes, until tender. Remove from oven and set aside.
Bring a large pot of salted water to a boil, and cook the pasta, stirring occasionally, for 3 minutes, or according to package directions, taking care not to overcook. Drain, reserving 1/2 cup of the cooking liquid.
Combine the cream and sour cream in a large, deep skillet, and cook, stirring, for 3-5 minutes. Zest both of the lemons, juicing one of them, and reserving the 2nd one for another use. Add the lemon zest and juice to the cream mixture and season to taste with salt and pepper. Add a dash of Worcestershire sauce. If the sauce seems thin, continue cooking for 1-2 minutes until reduced. If the sauce is too thick, add some of the reserved cooking water, a few tablespoons at a time, until it reaches your desired consistency.
Fold the cooked pasta into the sauce and toss to coat. Remove from heat. Slice the potatoes into 1/2-inch-thick rounds and fold into the pasta. Serve in bowls, topping each serving with a handful of sunflower greens.