Asian Lemon Pepper Fettuccini

  • 8  ounce  Rossi Pasta Lemon Pepper Fettuccini
  • 1/4  cup  rice wine vinegar
  • 2  tablespoon  tamari
  • 2  tablespoon  honey
  • 1  teaspoon  hot chili sauce
  • 2  teaspoon  ginger, peeled & minced
  • 2  scallions, finely chopped
  • 2  teaspoon  sesame oil
  •   freshed squeezed lemon to taste
  • 1  teaspoon  lemon zest for garnish
Combine rice wine vinegar, tamari, honey, chili sauce, ginger, and scallions in a small bowl, mix well and set aside. Cook pasta al dente per package instructions, drain and toss with sesame oil. Add the reserved sauce mixture, toss gently, and add lemon juice to taste. Toss again, garnish with lemon zest. Chill at least 1 hour and serve.