Poppy Seed Noodles

• 1 12-oz. pkg. wide egg noodles
• 2 cups green peas, frozen
• 2 Tbs. poppy seeds
• 2 Tbs. unsalted butter or olive oil
• 2 Tbs. minced chives
• 1 tsp. fresh lemon juice
• 1/2 tsp. sea salt
• 1/2 tsp. black pepper
• Chive stems for garnish, optional

1. Cook noodles in large pot of boiling salted water 6 to 8 minutes, or until tender.
2. Add peas during last minute of cooking.
3. Reserve 1/2 cup cooking water, then drain noodles and peas in colander.
4. Meanwhile, lightly toast poppy seeds in dry skillet over medium-low heat, stirring, until fragrant, about 2 minutes.
5. Set aside.
6. Add butter to warm pot, and swirl until melted.
7. Add noodles and peas, and toss, adding enough reserved cooking water to keep noodles moist.
8. Stir in poppy seeds, chives, lemon juice, salt and pepper.
9. Garnish with chive stems, if desired, and serve.

wide egg noodles, green peas, poppy seeds, butter, chives, lemon juice, salt, black pepper, chive stems

Taken from www.vegetariantimes.com/recipe/poppy-seed-noodles/ (may not work)