Gigli Pasta 5oz.
Pasta Water 2oz.
Kosher Salt 1 Pinch
Lemon Juice .5 floz.
Basil Pesto 2 floz.
Parmesan 1.5 tbsp
Fried Capers 1 tbsp
Pine Nuts 1 tbsp
1. Drop the pasta in salted water and cook until tender (approximately 4 minutes).
2. While the pasta is cooking start the sauce by combing water, butter and salt in a small saute pan and reduce to emulsify. Once the pasta is tender add to saute pan.
3. Next add the lemon juice, pesto and half the cheese and toss together to coat each noodle.
4. Place pasta in center of a pasta bowl, finish with crispy capers, pine nuts and remaining cheese.