Lemon Poppy Fettuccine Food

LEMON-PEPPER FETTUCCINE

Steps:

• Bring a large pot of salted water to a boil. Add the fettuccine and cook as the label directs. Drain, reserving about 1/2 cup cooking water.
• Meanwhile, melt the butter in a skillet over medium heat. Add the shallot and a pinch of salt and cook, stirring occasionally, until lightly golden, about 3 minutes. Whisk the cream, egg yolk and lemon zest in a bowl. Reduce the heat to low and add the cream mixture and cheese to the skillet. Cook, whisking, until slightly thickened, about 2 minutes. Season with salt and 2 to 3 teaspoons pepper.
• Add the pasta to the skillet and toss, adding enough of the reserved cooking water to loosen the sauce. Divide among bowls and garnish with more pecorino. Serve with crusty bread, if desired.

LEMON POPPY FETTUCCINE

Steps:

• Bring a large pot of water to a boil for the pasta
• Place stock in small pot with saffron over low heat to warm
• Heat EVOO, 2 turns of pan, in large skillet over medium heat with butter
• When butter foams, add shallots and season with salt and pepper
• Stir 2-3 minutes; add lemon zest, garlic and poppy seeds, and stir 1-2 minutes
• Deglaze with wine and reduce until almost evaporated
• Add warm saffron stock and cream, let reduce while pasta cooks
• Cook pasta in salted boiling water to al dente
• Reserve half a cup of starchy water and drain pasta
• Toss with sauce, using reserved water as needed to incorporate the cheese and sauce into a thick coating on pasta
• Add lemon juice and parsley; adjust salt and pepper
• Serve

LEMON-POPPY SEED MUFFINS

Steps:

• Preheat the oven to 375 degrees F. Grease eight wells of a muffin tin or line them with paper liners.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds until combined. Add the lemon zest and orange zest and whisk to combine.
• In a small bowl, combine the egg, milk, vanilla, and oil. Stir to combine. Add the lemon juice and stir. Add the egg mixture to the flour mixture, stirring to combine.
• Fill the prepared wells of the muffin tin three-quarters full with the batter. Sprinkle the tops with sugar. Bake for 15 to 20 minutes, rotating the pan after 8 minutes, until the muffins are golden brown on top and spring back when lightly touched in the center.