This summer Lemon Poppy Seed Pasta has a very special twist which you are going to love, my friends.
Indeed, what kind of pasta do you consider to be summer?
In my book, it should be light, bright, delightful, herbaceous, and obviously…hmmm…summery.
Eggplant, tomatoes, zucchini, green peas, lemons, and herbs are my favorite savory ingredients to go with summer pasta. Also, you might have noticed I am a huge fan of fruity pasta. So far I’ve got some lovely recipes.
Or there’s my recent creation – Strawberry Basil Ricotta Pasta.
Lemon is a great addition to any pasta, but it works remarkably well in summer versions. I believe many of you have tried lemon pasta, don’t you? But I think there’s a great chance you haven’t tried this Lemon Poppy Seed Pasta yet.
Light and lemony sauce? Yes, please.
But now grab a chair because I’m going to announce that “very special twist”. There’s limoncello in here! How does it sound now? Much better, eh?
It might sound like a bit odd ingredient for pasta, but I thought why not. We incorporate wine and sometimes some other kinds of alcohol so there’s nothing wrong with adding a little boozy kick.
And you know what?
I didn’t regret about adding limoncello!
It makes this Lemon Poppy Seed Pasta even better (I may say Lemoncello makes many things better). It doesn’t add a strong alcohol aftertaste, but it introduces that little lovely bitter flavor what works amazingly with fresh lemon juice balancing its tartness. It’s neither overly tart nor bitter nor sweet. Just a little of this, and a little of that.
Perfect summer pasta.
Yes. My friends, these good things are all about this luscious Lemon Poppy Seed Pasta.
Do you like lemon pasta? What’s your favorite summer pasta?
- ab.100-125 gr. pasta
- 1 tablespoon salted butter
- 2 tablespoons lemon juice
- 1 teaspoon maple syrup
- 2 tablespoons limoncello
- 1 tablespoon poppy seeds
- Cook the pasta in a salted boiling water as recommended on the package, until al dente. Drain reserving a few spoons of water.
- In a meantime, in a small saucepan combine the butter, lemon juice, and maple syrup over medium heat until the butter has melted. Add the limoncello and let simmer 1 minute.
- Toast the poppy seeds on a dry skillet, a minute or two, stirring. Stir in in the sauce.
- Combine the pasta with the sauce and let stand a minute. Serve immediately.