Recipe: Lemon Caper Pasta
Ingredients
- 1 pound dry short pasta, such as campanelle, gigli, medium shells, pipette, or orecchiette
- 1 tablespoon olive oil
- 1 cup fresh or panko breadcrumbs
- Finely grated zest of 1 large lemon
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons freshly grated Parmesan cheese
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/4 cup capers
- Juice of 1 large lemon
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