The pasta dish gets its wonderful fragrance from a combination of poppy seeds, walnuts and lemon zest.
- Kosher salt
- 12 ounces dried tagliatelle or pappardelle pasta or wide egg noodles (may substitute 16 ounces fresh pasta)
- 3 tablespoons unsalted butter
- 4 medium cloves garlic, cut into very thin slices
- 1 1/2 ounces (about 5 3/4 tablespoons) poppy seeds
- 1 1/2 ounces (scant 6 tablespoons) ground walnuts
- Finely grated zest of 1 or 2 lemons (2 teaspoons)
Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to the package directions. Drain and place in a serving bowl.
Meanwhile, melt the butter in a large saucepan over medium heat. Add the garlic and cook for a few minutes, stirring, until it is lightly golden. Add the poppy seeds; cook for 1 minute to release their fragrance, then add the ground nuts and salt to taste. Cook for 1 minute, then pour over the pasta. Sprinkle the lemon zest on top and toss to coat evenly.
Divide the pasta among individual wide, shallow bowls. Serve immediately.
From Chevy Chase caterer Vered Guttman.
Tested by Bonnie S. Benwick.
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