A quick and easy pasta dish, this Poppy Seed Prosciutto and Lemon Pasta, is just a little different, with the addition of toasted poppy seeds. along with prosciutto. The buttermilk added to the sauce adds great flavour and keeps the calories in check, too.
I’m always drawn to recipes that offer me something new, either in technique or flavours. This pasta recipe intrigued me with the addition of poppy seeds, along with prosciutto and lemon. It turned out to be excellent and I’ll definitely be making this again. It was a quick and easy dinner, too!
If you’re like me, you most often think of the lemon/poppy seed combination in sweet dishes. But I know I love lemon with pasta and prosciutto is always good. I wondered what the poppy seeds would bring to the mix. The result was very subtle and except for the necessity of a good flossing afterwards, was really nice.
The other interesting ingredient in this recipe is buttermilk, which added a slight tang to the sauce. I liked it! As for the heavy cream, I often have people asking if they can substitute. Recipes often call for heavy cream when combined with acidic ingredients like lemon or wine (or both), because it’s high fat content prevents it from “breaking”. You can certainly use a lower fat cream, but do understand that it may break or become a little grainy. I imagine if you’re a buttermilk lover (my husband drinks the stuff by the glass!), you could also just use all buttermilk.
Poppy Seed Prosciutto and Lemon Pasta
Ingredients
- 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
Instructions
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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.
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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.
Mmm, this pasta seems like a perfect transition into spring dish. Not that the weather is transitioning at all… More like this is exactly what I’m craving. Pinned!
Thanks Sarah and yes, I find myself moving ever so slightly in that direction. Even though the weather isn’t ;)
Buttermilk! Poppy seeds! This is so unusual and sounds so delicious. I love the brightness lemon brings to winters :)
Thanks Sophie :) I really enjoyed it. A great combination of flavours!
Be still my heart! This is going to happen in my kitchen today!!! I love that you used buttermilk in this cream sauce, I didn’t know that it doesn’t curdle with lemon, I’m so glad to know that because I love super lemony creamy sauces, but hate the calories. Beautiful recipe Jennifer :)
Thanks so much, Sue :)
I love this pasta, what a perfect weeknight meal!
Thanks Laura. It comes together really quickly, which is always good :)
I can definitely relate, Jennifer. I love to experiment and especially when they turn out as gorgeous as your pasta! Lovely!
Thanks so much, Julia :)
Such a gorgeous dish! I can only imagine all the flavors loaded into this pasta are amazing!
Thanks so much, Alexandra :)
Hi, Could you use buttermilk made with milk and vinegar?
Thanks,
Liza
Hi Liza and yes, you can. If you have lemon juice, that might be the better of the two options, as that bit of lemon flavour would go nicely with the pasta.
Hi, I made this for dinner tonight using buttermilk made with lemon. The taste and the texture of the dish were amazing. I served it with a mushroom asparagus dish and your caesar bread. All your recipes I have made are excellent. Thanks.
Sounds like a perfect meal! So glad you enjoyed it :)
We have made this recipe several times. Tonight and served it with grilled shrimp — olive oil, kosher salt, and pepper – the shrimp with the lemon was delicious! We love all of your recipes! Thanks for sharing and keeping our dinner table happy!
Hi Kristie and thanks :) So glad you are enjoying this and sounds perfect with grilled shrimp. I often pair with grilled chicken, but not yet with shrimp, so I’ll be trying that!