Lemon & Pepper Pasta with a Lemony White Wine Sauce
Lemon & Pepper Pasta with Lemony White Wine Sauce
Brie Thompson
4
10 minutes
20 minutes
Lemon and pepper pasta in a lemony white wine sauce is bright, zesty, and made for a weeknight that deserves something special. Sicilian Lemon Infused Olive Oil, Rainbow Pepper, and Roasted Garlic Infused Sea Salt build layers of flavor, and capers finish the sauce with a salty pop. Serve it with chicken or fish and a side of grilled asparagus.
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Ingredients
- 1 lb Pappardelline
- 1 Pasta Rock
- 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
- 2 Tbsp Butter
- 1 Tbsp Capers
- 1 Tbsp Parsley, chopped, to garnish
Directions
Bring 4 quarts of water to a boil over high heat. Add the Pasta Rock to season the water according to package directions. Add the pappardelline and cook according to package directions. Drain and set aside.
Meanwhile, heat Sicilian Lemon Infused Olive Oil in a medium sauté pan over medium heat. Add the shallot and sauté until soft, 3 to 4 minutes.
Add the flour and cook until a pale roux forms, about 2 minutes. Be careful not to brown the flour.
Add the white wine, lemon zest, lemon juice, Olive Tapenade Dried Herb Blend, Rainbow Pepper, and Roasted Garlic Infused Sea Salt. Cook until the sauce thickens, about 5 minutes.
Finish with the butter and capers, stirring until the butter melts.
Add the pasta to the sauté pan and toss until coated in sauce and warmed through, 1 to 2 minutes.
Garnish with the parsley. Serve immediately.