Lemon & Pepper Pasta with a Lemony White Wine Sauce
1lb Lemon & Pepper Pasta
1/4 Cup Shallot, minced
1 Tbsp All Purpose Flour
1 Cup White Wine
1 Lemon, zested
2 Tbsp Lemon Juice
1 Tbsp Black Pepper
1/2 tsp Roasted Garlic Sea Salt
1 Tbsp Capers
2 Tbsp Butter
1 Tbsp Parsley, chopped
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.