Heart Healthy from WakeMed Heart Center

Lemon Pepper Pasta with Caviar Sauce

November 13, 2014 |
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Recipe courtesy of Chef Sam Ratchford
as seen on episode “Caviar”, season 4


  • 1 lb lemon pepper pasta
  • 1 – 2 grams caviar or as much as you’d like
  • ½ cup heavy cream
  • 1 lemon, zested and juiced
  • Minced shallots
  • ¼ cup white wine
  • Salt and Pepper to taste

Put the shallots and white wine in a sauté pan and reduce the wine by half. Add the heavy cream and reduce by half. Add pasta, lemon with zest and juice, salt and pepper and toss until the noodles are coated. Continue to cook until only a small amount of sauce is left. Garnish with Shaved Ash County Romano. The pasta pairs well with smoked and/or seared or grilled sturgeon.

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