Fresh Fettucelle with Lemon Butter Champagne SauceBy | On Dec 30, 2010
Here’s a pasta dish that works great with just about any protein you want to toss in. We cut the fresh pasta a little narrower than typical fettuccine, hence the fettucelle designation. Cooked simply in a pan with olive oil, spices, lemon zest. capers and sun dried tomatoes it was topped of with a lemon butter champagne sauce and some fresh grated cheese (and a little steak thrown in for good measure). An easy, fresh holiday meal in less than 30 minutes.