Pasta With Citrus Cream Sauce - cooking recipe

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 of fresh mint, chopped
12 leaves fresh basil, shredded (or torn)
1/2 lb linguine, cooked al dente
1/2 cup grated parmigiano-reggiano cheese

Preparation

In a skillet over med-low heat, warm the cream.
Add in the cognac or dry sherry, lemon and orange zest, and salt; simmer 7-10 minutes.
Add in the mint and basil.
Toss the hot, drained pasta with the sauce and grated cheese.
Serve immediately.