Pasta with Citrus Cream Sauce

1 cup heavy cream

2 Tablespoons cognac or dry sherry

The zest of 1 lemon

The zest of 1 large navel orange

½ teaspoon coarse salt

1 Tablespoons fresh mint, chopped (about 3 sprigs)

12 leaves fresh basil, shredded or torn

½ pound linguini, or ¾ pound fresh linguini, cooked al dente*

½ cup grated Parmigiano Reggiano cheese

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

Makes 2 Servings

*Use Tinkyada Rice Pasta for the Wheat Allergy / Gluten Intolerant Individual