The pasta dish is a savory take on a Hungarian noodle dish with either poppy seed or walnut and sugar. It is still served as a quick meal or dinner. I combined the poppy seed, walnut, added lemon zest and omitted the sugar. It is wonderful.
Egg Noodles with poppy seeds and walnut
Course: Main course, PastaCuisine: Hungarian, JewishDifficulty: EasyServings
6
servingsPrep time
15
minutesThis pasta dish is a savory take on a Hungarian noodle dish with either poppy seed or walnut and sugar.
INGREDIENTS
1 lb. tagliatelle or egg noodles
3 TBSP butter
4 garlic cloves, sliced
1 oz poppy seeds
1.5 oz. ground walnut
salt to taste
zest of one lemon
DIRECTIONS
- Cook the tagliatelle according to directions. Drain.
- While the tagliatelle are cooking, melt the butter in a sauce pan over medium heat. Add the garlic and cook until light golden. Add poppy seed and cook for another minute to release its fragrance. Add the walnut and salt to pan, cook for another minute, and pour over the cooked pasta as soon as it is ready. Mix well.
- Grate the lemon over the pasta. Serve immediately.
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