A delightful pasta dish combining the nutty flavor of poppy seeds with the sweetness of green peas in a creamy sauce.
Bring a large pot of salted water to a boil and cook the fettuccine until al dente.
Stir the pasta occasionally to prevent it from sticking together.
Add the frozen peas to the boiling pasta water during the last 2 minutes of cooking.
Adding the peas to the pasta water saves time and reduces cleanup.
Drain the pasta and peas together and return them to the pot.
Shake the colander gently to remove excess water.
In a saucepan, melt the butter over medium heat, then stir in the cream and poppy seeds.
Heat the cream gently to avoid curdling.
Pour the sauce over the pasta and peas, then toss to coat evenly. Season with salt and pepper to taste.
Toss the pasta gently to avoid breaking the noodles.
Serve the pasta warm, garnished with additional poppy seeds or grated cheese if desired.
Serve immediately for the best texture and flavor.
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