Lemon Butter Angel Hair Piccata with Capers & Parsley

Lemon Butter Angel Hair Piccata with Capers & Parsley

Cook Time: 15 MINUTES

Serves: 2-4 PEOPLE


  • 1 box Banza Angel Hair
  • 2 tbsp cornstarch
  • 5 tbsp butter
  • 1 lemon, zest and juice
  • ¼ cup capers, drained
  • Fresh parsley, roughly chopped, for garnish
  • Grated Parmesan, for garnish
  • Crushed red pepper flakes, for garnish
  1. Make Sauce Base: In a small bowl, whisk cornstarch and equal parts cold water (2 tbsp) until smooth. Set aside. 
  2. Cook Banza: Bring a large pot of water to a boil. Add Banza Angel Hair and cook according to package directions. 
  3. Brown Butter: Place butter in a large pan over medium-high heat. Cook, stirring constantly, until butter foams and begins to brown slightly, about 4-5 minutes. Remove from heat. Carefully add juice and zest of 1 lemon, capers, and cornstarch-water mixture. Whisk, off heat, until the sauce thickens slightly.
  4. Finish Pasta: Add pasta to pan with lemon butter sauce and gently toss to coat. Garnish with parsley, grated Parmesan, chili flakes and more capers.

• Try a different type of chili flake for a twist. Aleppo and chipotle chili flakes would be interesting.

• For a cheese-free option, omit parm or substitute with toasted and crushed hazelnuts.