Light springtime pastas with Kowalski's Rachael Perron

She also shared a recipe for fresh spring penne:

1 tbsp. Kowalski's Extra Virgin Olive Oil

1 small shallot, very thinly sliced

1 clove garlic, finely minced

¼ cup white wine

½ cup low-sodium chicken broth

½ cup drained canned petite diced tomatoes

2 tbsp. freshly squeezed lemon juice

1 tbsp. drained capers

3 tbsp. heavy cream

1 ½ tbsp. cold butter, chopped into small pieces

- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste

8 oz. dry penne rigate pasta, prepared according to package directions and kept warm

1 tbsp. freshly grated lemon zest

1 tbsp. thinly sliced fresh basil

Heat oil in a large skillet over medium heat. Sauté shallot and garlic until tender, golden and fragrant (about 2-3 min.). Add wine, scraping pan to remove brown bits; bring to a boil. Cook until liquid almost evaporates (about 2 min.). Stir in broth, tomatoes, juice and capers; increase heat to high and cook, stirring frequently, until hot and liquid reduces by about ? (about 5 min). Reduce heat to low; whisk in cream and heat through. Remove pan from heat; whisk in cold butter. Season sauce with salt and pepper. Add warm pasta to pan and toss to coat; sprinkle with lemon zest and basil. Serve immediately.

Serves 2.

Watch Perron's appearance for yourself in the video at the top of this post.