Lemon & Pepper Pasta with a Lemony White Wine Sauce
Lemon & Pepper Pasta with Lemony White Wine Sauce
Rated 3.8 stars by 12 users
Author:
Olivelle
Servings
4-6
Prep Time
5 minutes
Cook Time
20 minutes
This zesty pasta is a burst of bright, crisp flavors! A tangy sauce made with white wine, lemon juice, and capers perfectly complements the subtle lemon and pepper notes of the pasta. For a gourmet touch, serve it with chicken or fish and pair it with a side of grilled asparagus—weeknight dinner just got elevated!
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Ingredients
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1lb Lemon & Pepper Pappardelline
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1 Pasta Rocks
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2 Tbsp Sicilian Lemon Infused Olive Oil
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¼ cup Shallot, minced
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1 Tbsp All Purpose Flour
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1 cup White Wine
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1 Lemon, zested
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2 Tbsp Lemon Juice
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2 Tbsp Olive Tapenade Dried Herb Blend
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1 Tbsp Rainbow Pepper, ground
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½ tsp Roasted Garlic Infused Sea Salt
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1 Tbsp Capers
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2 Tbsp Butter
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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.
Recipe Note
If you don't have Pasta Rocks on hand it is still important to season your pasta water! Salting the water is the only time the pasta itself is going to be seasoned so make sure your water is salty like the sea. We recommend adding 1 Tbsp of salt for every 4 quarts of water.
Whenever you are cooking with wine we always recommend to use a wine you would drink on its own. This doesn't mean it has to be expensive, however if you don't like the wine when you drink it you probably won't like the flavors it imparts on your food.