Lemon Butter and capers is one of my favorite flavor combinations on the planet, so naturally, I love picatta. Usually chicken, pan fried and drowned in lemon butter-caper sauce, I switched in paneer for this Paneer Picatta with Tagliatelle. Paneer is a deliciously chewy cheese and it easily pan sears to a perfect golden brown. Tossed with butter, lemon zest, capers and pasta? This is weeknight dinner perfection. Even better, this dish only takes as long to make as the pasta takes to boil. Big, bright, savory flavor – in less than 30 minutes.
I think paneer is such a fun ingredient to use. Stewed in butter paneer, seasoned and seared, grilled – it has a lot of variety. It’s texture is pleasantly chewy, yet still retains creaminess. When seared, it forms a savory crust with amazing flavor, I could eat that by itself! And lets talk about that lemon caper picatta sauce. Velvety butter, bright lemon juice and punchy capers complement the golden seared cheese so well. All this, laid over tender pasta, is my kind of comfort food.
Top with a dusting of lemon zest, and dinner is served.
I hope you love this Paneer Picatta with Tagliatelle as much as I do! If you make this recipe, leave a comment and let me know what you thought or feel free to ask a question! I’d also love to see what you made! Tag me in your food pics #fortheperfectbite on Instagram.
Paneer Picatta with Tagliatelle
Ingredients
- 14 oz paneer cheese
- kosher salt
- black pepper freshly ground
- 12 oz tagliatelle pasta
- olive oil
- 1 stick salted butter
- 4 tbsp capers
- 1 lemon
Instructions
- Bring a pot of salted water to a boil.
- Slice the paneer into 1/2 inch thick slices and season both sides generously with salt and pepper.
- Add the tagliatelle to the boiling water and cook until al dente, about 8 minutes.
- While the pasta cooks, heat one tablespoon of olive oil over medium high heat in a sauté pan. Sear the paneer slices until browned on each side, about 2 minutes per side.
- Set the seared paneer aside. In the same pan, over medium heat, melt the butter and add the capers and zest from half the lemon. Allow the picatta sauce to simmer together, 2 minutes.
- When the pasta is cooked, using tongs, lift it directly from the boiling water into the pan with the picatta sauce (the extra pasta water will help emulsify the sauce).
- Stirring constantly, heat the sauce and pasta until well combined. Top with the seared paneer.
- Serve, drizzling any extra sauce over each serving, with lemon wedges for squeezing.
Come see what’s happening on Instagram!
Let’s see your skills! Tag me in your pictures @fortheperfectbite on Instagram.
Subscribe to our newsletter and never miss a recipe!
