2 lemons
2 tbsp poppy seeds
1 cp whipping cream
1/4 cp freshly grated parmesan
450 g dried pasta
1/2 cp pasta cooking water
1/2 cp parsley
fresh ground pepper
Bring a large pot of salted water to a boil. Zest the 2 lemons and place in a bowl. Cut the skin from the lemons, carefully removing all the pith. Dice the peeled lemons, removing only pips.
In large frying pan over medium heat, toast poppy seeds for 30 seconds. Add diced lemon and cook for 30 seconds, stirring, then pour in cream and bring to a boil. Lower heat, then simmer gently, stirring occasionally, until sauce is slightly thickened. Remove from heat and stir in cheese and zest.
When water boils, add pasta and cook al dente. Drain, saving 1/2 cup of cooking water. Add drained pasta and pasta water to sauce. Place the pan over low heat and stir until well mixed, the pasta is well coated and the sauce thickened. Add parsley and season well with lots of fresh ground pepper.
