In a sauce pan add 1 teaspoon of butter, 1 pinch of cracked black pepper & sauté for 1 min. Deglaze the pan with lemon juice, white wine & Worcestershire sauce, let it reduce by half.

Add our pesto sauce 1-2 teaspoons and 2 cups of heavy cream. Let simmer until it lightly thickens.

Cook fresh pasta in boiling salted water for 4- 6 mins. Strain and then toss with the sauce. Finish with fresh grated Parmigiano Reggiano cheese.

Suggested Wine : Australian Shiraz or blend