Lemon and poppyseed linguine

Lemon and poppyseed linguine

Total: 25 min. | Active: 25 min.
Nutritional value / person: 507 kcal
, Fat: 22 g
, Carbohydrate: 58 g
, Protein: 18 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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320 g pasta (e.g. Linguine)
salted water, boiling


1 tbsp butter
3 spring onions incl. green parts, cut into rings, greens set aside
2 tbsp blue poppy seeds
2 dl single cream for sauces
1 organic lemon, use grated zest and juice
½ tsp salt
a little pepper
40 g grated Parmesan
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How it's done

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Cook the pasta in boiling salted water until just al dente. Set aside 100 ml of cooking water, drain the pasta.


Heat the butter in the same pan. Briefly sauté the spring onions and poppy seeds. Add the single cream for sauces, lemon zest and juice, season, simmer for approx. 1 min. Add the pasta and reserved cooking water, mix and heat gently. Scatter over the reserved spring onion greens, serve with cheese.

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