Poppy Seed Pappardelle

Here in Ontario, we have to buy our booze from a provincial monopoly of beer & liquor stores and that sucks! The freedom and the option to buy beer, wine and spirits should be allowed so that I may run to the corner store and pick up that bottle of wine or that case of beer for unexpected guests.

Sadly, the tax revenue gained by our provincial government is too great for them to let go of. You’re probably asking, “isn’t this a food blog”? Oh yes…on to food!

One of the few positives of the Ontario booze monopoly is that it publishes a seasonal magazine entitled, “Food & Drink” and often there are some interesting food ideas to be had, including this one.

This dish was a surprise to the eye and to the palette. The creamy flavour is juxtaposed with the crunch of the poppy seeds. It’s one of those pasta dishes that’s ready by the time your pasta’s done…a sure-fire weekday meal-fix.

Poppy Seed Papardelle (for 2)

zest of 1/2 lemon & a squeeze of lemon juice
2 Tbsp of toasted poppy seeds
2 Tbsp olive oil
1 cup of whipping cream
2 cloves of smashed garlic
3 green onions, chopped
1/4 cup dry white wine
1/2 cup of chopped fresh parsley
1/4 cup grated Parmesan
Fresh ground black pepper

1. Bring a large pot of water to boil
2. In a large frying pan over medium heat, toast the poppy seeds for 30 seconds, then reserve in a plate. Using the same pan, pour in the olive oil and throw in your garlic and 2 chopped green onions. Saute under medium heat for a couple of minutes and then deglaze the pan with dry white wine until there’s barely any liquid.
3. Add your cream, lemon zest, lemon juice, poppy seeds and reduce to a medium-low heat and stir for a minute or two to thicken.
4. When your pasta is done, strain and add to your sauce along with your cheese and the remaining chopped green onion and parsley. Grate some more Parmesan on top and serve.