Lemon & Pepper Pasta with a Lemony White Wine Sauce

Ingredients:

1lb Lemon & Black Pepper Pasta
1 Pasta Rock 
2 Tbsp Sicilian Lemon 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 Black Tellicherry Pepper Grinder
½ tsp Roasted Garlic Sea Salt 
1 Tbsp Capers
2 Tbsp Butter
1 Tbsp Parsley, to serve

Instructions:

1. 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. 
2. Meanwhile in a medium saute pan heat lemon oil over medium heat and saute shallot until soft- about 3-4 minutes. 
3. Add flour and cook roux, careful not to brown, about 2 minutes. 
4. Add white wine, lemon zest, lemon juice, tapenade, pepper, and salt. Cook until sauce thickens- about 5 minutes. 
5. Finish sauce with butter and capers. 
6. Add pasta to saute pan and toss until pasta is coated in sauce and dish is warm, about 1-2 minutes. 
7. Serve with fresh parsley.