1 lb. Pappardelle’s Lemon Poppy Seed Pappardelle
2 cups fresh or frozen blueberries
3 tablespoons water
¼ cup sugar
2 teaspoons lemon juice
Pinch of lemon zest
¼ cup plain Greek yogurt (or fresh ricotta)
4-6 Amaretti cookies (or Almond Biscotti)
Salt, to taste
1. Cook pasta in large pot of boiling salted water, stirring occasionally, until al dente, about 8-10 mins. Drain and transfer pasta to a large serving bowl. Reserve pasta water.
2. As pasta water is warming, heat a saucepot over medium heat. Add 1 cup blueberries, water, sugar and lemon juice and cook for about 10 mins, stirring occasionally. Add the remaining cup of berries and cook for another 6-8 mins. Finish with a pinch of lemon zest and a pinch of salt. Set aside.
3. Toss pasta with desired amount of compote, yogurt and a spoonful of pasta water and stir to incorporate. Garnish with crumbled Amaretti cookies and additional lemon zest, if desired. Enjoy!
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