Lemon & Pepper Pasta with a Lemony White Wine Sauce
Lemon & Pepper Pasta with Lemony White Wine Sauce
Olivelle
4-6
5 minutes
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!
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
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 Infused 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.