Creamy Lemon-Poppy Seed Fettuccine
with Green Lettuce & Cucumber Salad
Cooking time
20 minutes
Servings
2/4
Calories
810 /serving
You might know lemon and poppy seed as a perfect pairing for baked goods, but have you ever thought of bringing them together for your main meal? We do exactly that to create a creamy sauce for tonight’s fettuccine. The tendrils of the fresh pasta are coated in a heavenly combination of shallots, garlic, lemon, poppy spice blend and heavy cream and topped with golden toasted almonds. Serve alongside a light green cucumber salad for dinner that manages to be both balanced and decadent all at once.
We will send you:
- 1 Garlic clove
- 1 Shallot (or onion)
- 2 Cucumbers
- 1 Lettuce
- 1 Lemon
- 25g Sliced almonds
- 225g Fresh fettuccine
- 105ml Heavy cream
- 5.25g Poppy spice blend (poppy seeds, kosher salt)
You will need:
Medium pot
Medium pan
Zester
Strainer
Olive oil
Oil
Salt & pepper
Total Fat
49 g
Saturated Fat
15 g
Sodium
260 mg
Total Carb
77 g
Sugars
5 g
Protein
19 g
Fibre
7 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Zest and juice the lemon. Halve the cucumber lengthwise; thinly slice into rounds on an angle. Separate the lettuce leaves, discarding the root end. Peel, halve and mince the shallot. Mince the garlic.
Cook the pasta
Add the pasta to the pot of boiling water. Cook, 1 to 3 minutes or until al dente (still slightly firm to the bite). Reserving ½ a cup of the cooking water (double for 4 portions), drain the pasta thoroughly. Toss with a drizzle of olive oil to prevent sticking and set aside in a warm spot.
Toast the almonds
Heat a medium dry pan on medium. Add the almonds and toast, stirring occasionally, 3 to 5 minutes, until lightly browned and fragrant. Transfer immediately to a plate; season with S&P to taste. Wipe out the pan.
Make the sauce
In the same pan, heat a drizzle of oil on medium-high. Add the shallots, garlic and as much of the lemon zest as you’d like. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the cream, ½ the lemon juice and ½ the poppy seeds; season with S&P. Cook, stirring occasionally, 2 to 4 minutes, until the sauce has thickened.
Make the salad
While the pasta cooks, in a bowl, combine the lettuce (tear the leaves with your hands before adding), cucumber, as much of the remaining lemon juice as you’d like and 2 tbsp olive oil (double for 4 portions); season with S&P to taste.
Finish & serve
To the pan of sauce, add the cooked pasta and ½ the reserved cooking water (if the sauce seems dry, gradually add the reserved cooking water to achieve your desired consistency). Cook, stirring frequently, 1 to 2 minutes, until the pasta is coated with the sauce; season with S&P to taste. Divide the pasta between your plates. Top with the toasted almonds and the remaining poppy seeds. Serve the salad on the side. Bon appétit!
