Poppy Seed Prosciutto and Lemon Pasta

Poppy Seed Prosciutto and Lemon Pasta

Course: Main Course
Cuisine: American, Canadian
Keyword: lemon pasta recipes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 3 servings
Energy: 548 kcal
A quick and easy pasta, that's just a little bit different with the addition of toasted poppy seeds. The added buttermilk makes for a nice flavour in the sauce, as well. Makes 2 generous servings or 3 smaller servings.


  • 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 Parmesan grated, plus more to garnish
  • 2 green onions cut in to 1/2-inch slices
  • Juice of 1/2 lemon plus slices to serve


  1. 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.
  2. 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.