Author Notes
If you don't have lemon pepper pappardelle, I suggest adding a good hearty squeeze of lemon and lots of fresh cracked pepper. They are integral to the flavors and really helped make the dish. —bklynforager
Continue After Advertisement
Ingredients
-
4 ounces
lemon pepper pappardelle pasta
-
1 tablespoon
butter
-
1 teaspoon
olive oil
-
1 tablespoon
minced garlic
-
1 tablespoon
shallot or red onion, minced
-
2 teaspoons
anchovy paste
-
1/4 cup
white wine, preferably sweet such as Riesling or Moscato
-
pecorino romano, to taste
Directions
-
Prepare lemon pepper pappardelle according to directions.
-
In the meantime, heat butter and olive oil in a medium skillet over medium heat.
-
Combine anchovy paste and wine and set aside.
-
Add garlic and onion to skillet. Saute until garlic just starts to turn golden.
-
Immediately add wine mixture and saute on high for 2 minutes. Lower heat and simmer gently until reduced by half.
-
Combine sauce and pasta. Top with pecorino and serve immediately.
See what other Food52ers are saying.