• Prep Time: 15 mins
  • Cooking Time: 15 mins
  • Serves: 2

Poppy Seed Prosciutto And Lemon Pasta

  • Recipe Submitted by on

 Ingredients List

  • 1 tbsp unsalted butter
  • 1 tbsp extra-virgin olive oil
  • 1 large shallots, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tbsp poppy seeds
  • 1/4 cup white wine
  • 1/4 cup buttermilk
  • 1/4 cup heavy cream
  • 8 oz tagliatelle or fettuccine
  • 1 oz prosciutto, thinly sliced (2 slices)
  • 1/4 cup finely grated Parmesan, plus more to garnish
  • 2 green onions, cut in to 1/2-inch slices
  • Juice of 1/2 lemon, plus slices to serve


Heat butter and oil in a skillet over medium-high heat. Add the shallots. Season with salt and pepper, and cook, stirring, until soft, about 2 minutes. Add the poppy seeds and cook, stirring, until fragrant and shallots begin to brown lightly, about 3 minutes. Add the wine and cook until almost all the liquid evaporates, about 5 minutes. Add buttermilk and cream. Cook, stirring, until reduced slightly, about 3 minutes.
Meanwhile, bring a pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, reserving a little of the cooking water, and add pasta to sauce in skillet. Add prosciutto, Parmesan, half the green onions and lemon juice. Toss to combine, adding some of the reserved pasta water if necessary to make a smooth sauce. Season with salt and pepper and transfer to a serving dish. Sprinkle with remaining scallions and more Parmesan.

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