Citrus Fettucine

This is one of my all-time favorite dishes and a big one with Cath and Britt any time we get together. Make sure to use a big pan!

Citrus Fettucine

Ingredients:
1 box fettucine (or linguine)
1 large lemon
1 orange
1 cup heavy cream
1 cup half and half*
2 tablespoons creme de menthe
leaves from 4 springs of fresh mint, shredded
1 1/2 cups grated parmessan and/or romano cheese

*If you don't have half and half, increase heavy cream to 1 1/2 cup and use 1/2 cup of whole milk

Directions:

Set a large pot of water to boil over high heat.

Gently scrub the lemon and the orange under warm water to remove any wax from the peel. Pat dry, then zest.

Combine cream, half and half, and citrus zests in a large skillet over medium heat. Bring to a boil, stirring frequently with a wooden spoon and cook until reduced by about 1/4 (10 or so minutes) Add the creme de menthe and cook another 2 minutes.

Meanwhile, add the pasta to the boiling water and let cook until desired texture is achieved (about 10 minutes for a little softer than al dente)

Using tongs or a spaghetti scooper, transfer the pasta to the skillet with the sauce. Add cheese and cook over medium heat, stirring constantly, until the sauce thickens (about 1 minute) Plate the pasta and garnish with shredded mint.

Serves 4-6 people

A note of warning: this recipe does not reheat well. The oils from the dairy products separate out.