Make your own zesty lemon poppyseed pasta in lemon cream sauce, a fantastic side dish for grilled or roasted chicken, or add some fresh peas or broccoli for a fast main dish.
1 batch of Lemon Poppyseed Pasta
3/4 c. Cream
1/3 c. Grated Parmesean (or Romano) cheese
2 Tsp minced fresh garlic
1/2 tsp freshly cracked pepper
1 Tbs Butter
Boil 3-4 quarts of water in a large stockpot over high heat. Salt the water with 1 tsp of salt
In a medium skillet, melt the butter over medium heat, add the garlic and saute briefly. Toss in the grated cheese and then immediately pour the cream over the cheese, whisking constantly. Bring it to a gentle simmer and reduce the heat to med-low. Let it simmer to reduce and thicken, stirring frequently to prevent burning. Add the cracked pepper, mixing well.
Drop the pasta in the boiling water and cook al dente (fresh pasta will take about 4-5 minutes).