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Poppy Seed and Walnut Pasta

Poppy Seed and Walnut Pasta 6.000

Deb Lindsey for The Washington Post

Mar 9, 2011

The pasta dish gets its wonderful fragrance from a combination of poppy seeds, walnuts and lemon zest.


Servings: 6
Ingredients
  • 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)

Directions

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.


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Recipe Source

From Chevy Chase caterer Vered Guttman.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 240


% Daily Values*

Total Fat: 14g 22%

Saturated Fat: 5g 25%

Cholesterol: 45mg 15%

Sodium: 55mg 2%

Total Carbohydrates: 31g 10%

Dietary Fiber: 3g 12%

Sugar: 2g

Protein: 8g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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