This fresh pasta is quick to make and is sure to be eaten equally quickly – it’s so delicious! After work or on a weekend, it doesn’t matter – you can keep the recipe’s easy ingredients always at hand in your fridge.
Boil the pasta in salted water. Sauté the Beanit® chunks and capers in a hot pan in oil for a few minutes. Set them aside for a moment. Add the butter, white wine, grated lemon zest and lemon juice to the pan. Simmer and add the whipping cream and salt and pepper from a grinder.
Reduce the sauce. Add the fried Beanit® chunks and capers. Mix the cooked, drained pasta with the sauce. Finally, garnish with rocket, basil and grated parmesan.
Servings 4