Creamy Lemon and Chive Farfalle

Prepare the pasta according to package directions, reserving a cup of pasta water. Meanwhile, sauté the diced shallots in olive oil over medium heat for 3–4 minutes. Once the shallots have softened, sprinkle with the flour and cook for one minute. Stir in white wine until flour is dissolved and bring to a simmer. Then reduce heat to medium-low and add heavy cream, chives, lemon juice, salt and pepper. Grate a teaspoon of lemon zest and 1/2 cup Parmesan over the pasta and toss. Thin out with a little of the reserved pasta water, then divide among four plates and garnish more Parmesan if desired.