Lemon-Lime Pasta

By Shash

Ingredients

• 1 Lb. Fresh Angel Hair Pasta
• 2-3 Shallots, chopped
• 1 Cup Champagne
• 1/2 Lb. Unsalted Butter
• Salt & Pepper
• 1 Lemon, juiced and zested
• 1 Lime, juiced and zested

Preparation

Step 1

Make the beurre blanc by reducing the champagne and shallots by half.

Over low heat, add butter, piece by piece stirring constantly. Salt to taste. Add lemon and lime juices and zests a little at a time to taste. Set sauce aside and keep warm

Cook pasta in salted water until al dente. Drain and mix with warm beurre blanc and serve immediately.

Delicious with Herb Marinated Ahi recipe.