Lemon & Pepper Pasta with a Lemony White Wine Sauce

1lb Lemon & Pepper Pasta

1 Pasta Rocks

2 Tbsp Sicilian Lemon Infused Olive Oil

1/4 Cup Shallot, minced

1 Tbsp All Purpose Flour

1 Cup White Wine

1 Lemon, zested

2 Tbsp Lemon Juice

2 Tbsp Olive Tapaneade Dried Herb Blend

1 Tbsp Black Pepper

1/2 tsp Roasted Garlic Sea Salt

1 Tbsp Capers

2 Tbsp Butter

1 Tbsp Parsley, chopped

  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.

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