Pasta with Citrus Cream Sauce
- 1/2 tsp coarse salt
- 1/2 lb linguini
- 1 C heavy cream
- 2 T cognac or dry sherry
- grated zest of 1 lemon
- grated zest of 1 large navel orange
- 2 T chopped fresh mint
- 12 fresh basil leaves, shredded or torn
- 1/2 cup grated Parmigiano
Cook linguini to al dente. Drain.
Meanwhile;, in a skillet over medium-low heat, warm cream. Stir in cognac or sherry, zests of lemon and orange, and salt. Simmer 7 to 10 minutes. Add mint and basil. Toss hot pasta with sauce and grated cheese.