Pasta del Magnifico alla Garga

Ingredients

  • ½ cup grated Parmigiano-Reggiano
  • ½ pound linguini, cooked to al dente, or ¾ pound fresh linguini, cooked to al dente
  • 1 cup heavy cream
  • 12 leaves fresh basil, shredded or torn
  • 1 cup heavy cream
  • 2 tablespoons cognac or dry sherry
  • 1 lemon, zested
  • + 11 more ingredients
    • 1 large navel orange, zested
    • ½ teaspoon coarse salt
    • 2 tablespoons fresh mint, chopped, about 3 sprigs
    • 12 leaves fresh basil, shredded or torn
    • ½ pound linguini, cooked to al dente, or ¾ pound fresh linguini, cooked to al dente
    • 2 tablespoons cognac or dry sherry
    • 1 lemon, zested
    • 1 large navel orange, zested
    • ½ teaspoon coarse salt
    • 2 tablespoons fresh mint, chopped, about 3 sprigs
    • ½ cup grated Parmigiano-Reggiano

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. In a skillet over medium ...

View full recipe at SpringPad

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