Lemon & Pepper Pasta With A Lemony White Wine Sauce
Lemon & Pepper Pasta With A Lemony White Wine Sauce
Olivelle
4-6
5 minutes
20 minutes
Italian
Main Dish
White wine, lemon juice, and capers bring to life a bright, crisp, and salty pasta sauce. The subtle lemon and pepper flavor of the pasta is brought out by this delicious sauce. Serve with chicken or fish and add a side of grilled asparagus for a gourmet style weeknight dinner.
Ingredients
- 1lb Lemon & Pepper Pappardelline
- 1 Pasta Rocks
- 2 Tbsp Sicilian Lemon Infused Olive Oil
- ¼ cup Shallot, minced
- 1 Tbsp All Purpose Flour
- 1 cup White Wine
- 1 Lemon, zested
- 2 Tbsp Lemon Juice
- 2 Tbsp Olive Tapenade Dried Herb Blend
- 1 Tbsp Rainbow Pepper, ground
- ½ tsp Roasted Garlic Sea Salt
- 1 Tbsp Capers
- 2 Tbsp Butter
- 1 Tbsp Parsley, chopped
Directions
- Bring 4 quarts of water to a boil over high heat. Season with 1 pasta rock according to package directions. Add pasta and cook to package directions. Set pasta aside.
- Meanwhile in a medium saute pan heat lemon oil over medium heat and saute shallot until soft- about 3-4 minutes.
- Add flour and cook roux, careful not to brown, about 2 minutes.
- Add white wine, lemon zest, lemon juice, tapenade, pepper, and salt. Cook until sauce thickens- about 5 minutes.
- Finish sauce with butter and capers.
- Add pasta to saute pan and toss until pasta is coated in sauce and dish is warm, about 1-2 minutes.
- Serve with fresh parsley.
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