Add shallots + garlic to a baking dish.
Cover with olive oil, add thyme.
Bake at 350°F (180°C) for 40–50 min until soft & golden.
Transfer confit shallots + garlic to a blender.
Add butter, cheddar, lemon juice, a little zest, salt & pepper.
Add a splash of pasta water.
Blend until smooth and creamy.
Pour sauce into a pan + add cooked pasta.
Toss with more pasta water until glossy.
Finish with chives + extra lemon zest on top.
