Categories: Main Dish, Pasta Sauce, Rachael Ray, Vegetarian

Ingredients

• 1 cup heavy cream
• 2 tablespoons cognac or 2 tablespoons dry sherry
• 1 lemon, zest of
• 1 navel orange, zest of
• 1/2 teaspoon coarse sea salt
• 2 tablespoons fresh mint, chopped
• 12 leaves fresh basil, shredded (or torn)
• 1/2 lb linguine, cooked al dente
• 1/2 cup grated parmigiano-reggiano cheese

Directions

1. In a skillet over med-low heat, warm the cream.

2. Add in the cognac or dry sherry, lemon and orange zest, and salt; simmer 7-10 minutes.

3. Add in the mint and basil.

4. Toss the hot, drained pasta with the sauce and grated cheese.

5. Serve immediately.

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