butter or margarine cut into 6 pieces, at room temperature
1/4
tsp
freshly grated nutmeg
2
Tbsp
toasted poppy seeds
Salt and coarsely ground pepper to taste
2
Tbsp
grated orange zest
Cook pasta according to package directions; drain and return to pan to
keep warm. In a small saucepan over medium-high heat, cook orange
jusice and vinegar until reduced to two tablespoons. Add butter or
margarine and nutmeg; whisk until melted. Remove from heat.
Add butter mixture, poppy seeds, salt, and pepper to pasta in pan; toss
to coat thoroughly. Transfer onto individual serving plates and
garnish with orange zest.