Pappardelle ai Semi di Papavero e Pecorino | Pappardelle with Poppy Seeds and Pecorino

I grew up feasting on this pasta; it is my family’s version of the Italian-America Fettucini Alfredo, without the cream and extra calories. Egg pasta is best in this recipe, along with good-quality imported Pecorino cheese. Only a few simple ingredients in this gorgeous dish, but I promise you will not be disappointed. Because of the fruity-nuttiness of the poppy seeds, I enjoy a delicate, lightly floral, well-balanced glass of Valente Emozione Number 1 100% Montonico grapes from beautiful Abruzzo.

Receipt Date: September 8, 2020

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

4 tablespoons Grass-Fed Salted Butter or Miyokos Cultured European Plant-Based Butter

1/2 cup Pecorino or Violife Plant-Based Parmesan Cheese, grated

2 tablespoons Poppy Seeds

1 pound Pappardelle, or other non-egg pasta to make this vegan

Directions

Bring a large pot of water to a boil. Add a pinch of sea salt and the pasta, cooking as directed until al dente. Once pasta is al dente, reserve two tablespoons of the pasta water, set aside. Drain the pasta and return to the pot. Add the butter, Pecorino cheese, reserved pasta water, and the poppy seeds. I like to add some freshly cracked black pepper on top along with another sprinkle of Pecorino.