Ingredients
Hint:
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:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Linguine
Sauce
How it's done
Linguine
Cook the pasta in boiling salted water until just al dente. Set aside 100 ml of cooking water, drain the pasta.
Sauce
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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