Lemon Butter Sauce for Pasta

30 minutes meal · 5 ingredient recipe · butter · butter sauce · capers

Prep 1

This is one of my favourite sauces that is so versatile - it goes in pasta, on top of grilled vegetables (w zucchini being my fav combo), with baked potato, rice, orzo, marination for fish - the list is endless. I make this butter sauce in the morning for the evening, and whilst some say you can use it upto 2-3 days, I've never had it last beyond that one meal, no matter how much I make of it!

This recipe to make is more of a sensory one, adjusting as per your mood for the day, and also if its to be cooking instantly, drizzled lightly on top, or marinated for a while - the adjustable ingredient being the wine and lemon juice. Make this a few times, and you'll get the hang of it.

Each time I dress up the sauce based on what I have. This time I used a lot of capers, tomatoes and pistachios, and few pink peppercorns. But I have in the past added basil, parsley, coriander, sun-dried tomatoes, pine nuts etc!

INSTRUCTIONS

1 In a small sauce pan, stir together butter, onion and garlic and let it gently cook for a few minutes until butter has melted

2 Then add the wine and pink peppercorns and stir well and let it simmer until reduced – do not boil

3 Then add the lemon juice and stir well

4 Switch off the heat and then slowly add the cream and stir to make a sauce

5 Then season with salt and pepper

7 For the pasta, warm the olive oil in a wide pan

8 Add the tomatoes and capers and fry for a few minutes

9 Then add the pasta with 1-2 tbsp pasta water

10 Add the lemon butter sauce and stir well

11 Serve with fresh parmesan cheese, pistachios and black pepper

ingredients

1/8 - ¼ cup wine
1 small onion, finely chopped
2 tsp minced garlic
2 lemons – juice
2-3 pink peppercorns
100 g butter
2 tbsp cream
½ tsp salt
1 tsp pepper

Other:
1 portion pasta, cooked
½ tbsp olive oil
1 tomato, finely chopped
½ tbsp capers
handful of chopped pistachios
freshly ground black pepper
fresh parmesan cheese or grana padano

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