Butter and Parmigiano sauce: cook the pasta in abundant salted water for 7 minutes.
Drain and finish by cooking risotto-style for 4 minutes with oil, vegetable broth and a knob of butter.
Season with salt to taste. Once cooked, add the parmesan cheese, the lime and the chives, previously chopped.
Candied lemon: wash the lemon and extract only the peel eliminating the pith completely.
Next add water and sugar in a small saucepan and mix well.
Melt the sugar on very low heat for a few minutes until the mixture is the consistency of a syrup. Blanch twice and season with the sugar syrup prepared earlier.
Place the penne in the centre of the dish, add the caviar and complete with the candied lemon peel.