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  • 2servings

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Nutrition Info . . .

NutrientsCellulose
VitaminsC
MineralsNatrium, Calcium

Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Heavy cream

  2. 2 tablespoons 30ml Cognac or dry sherry

  3. 1 Lemon - zested

  4. 1 Navel orange - zested (large)

  5. 1/2 teaspoon 2 1/2ml Coarse salt

  6. 2 tablespoons 30ml Chopped fresh mint - (abt 3 sprigs)

  7. 12 Fresh basil leaves - shredded or torn

  8. 1/2 lb 227g / 8oz Linguini - cooked al dente

  9. 3/4 lb fresh linguini, cooked al

  10. Dente)

  11. 1/2 cup 99g / 3 1/2oz Grated Parmigiano-Reggiano

Instructions Jump to Ingredients ↑

  1. In a skillet over medium-low heat, heat cream. Add cognac or dry sherry, lemon and orange zest and salt. Simmer sauce 7 to 10 minutes. Add mint and basil to the sauce. Toss hot, drained pasta with sauce and grated cheese. Transfer to serving dish or dinner plates.

  2. This recipe yields 2 servings.

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