Pasta With Citrus Cream Sauce
|Heavy cream||1 Cup (16 tbs)|
|Cognac/Dry sherry||2 Tablespoon|
|Lemon||1 , zested|
|Orange zest||1 1⁄4 Tablespoon (Use Zest Of 1 Large Navel Orange)|
|Coarse salt||1⁄2 Teaspoon|
|Chopped fresh mint||2 Tablespoon (Use About 3 Sprigs)|
|Fresh basil leaves||12 , shredded or torn|
|Linguini/3/4 pound fresh linguini||1⁄2 Pound, cooked al dente|
|Grated parmigiano reggiano cheese||1⁄2 Cup (8 tbs)|
1. In a skillet over medium-low heat, warm cream, add cognac or dry sherry, zest of lemon and orange and salt and simmer for 7 to 10 minutes.
2. Add mint and basil and toss hot, drained pasta with sauce and grated cheese.
3. Transfer to serving dish or dinner plates and serve as desired.