Lemon & Pepper Pasta with a Lemony White Wine Sauce
Lemon & Pepper Pasta with Lemony White Wine Sauce
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.
- Author
- Olivelle
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Servings
- 4-6
- Category
- Cuisine
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.