for 4 person

Linguine

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

Sauce

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

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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