Rebecca Miller’S Pasta With Ricotta And Heirloom Tomatoes

• 2 pounds heirloom or other tomatoes, cut into bite-size pieces
• 1/4 cup chopped mixed fresh herbs (such as chives, flat-leaf parsley, basil, and tarragon)
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil
• kosher salt and black pepper
• 12 ounces penne (3/4 box)
• 2 tablespoons pine nuts
• 1/2 cup ricotta
• 1/4 cup grated Parmesan (1 ounce), plus more for serving

1. 1) Heat oven to 400u0b0 F. In a large bowl, combine the tomatoes, herbs, lemon juice, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Let stand, tossing occasionally.
2. 2) Meanwhile, cook the pasta according to the package directions. Reserve 1/2 cup of the cooking water, drain the pasta, and return it to the pot.
3. 3) Spread the pine nuts on a rimmed baking sheet and toast in oven, tossing occasionally, until golden, 5 to 6 minutes.
4. 4) Toss the pasta with the ricotta, Parmesan, and enough of the reserved pasta water to create a creamy sauce. Top with the tomato mixture and pine nuts. Serve with more Parmesan, if desired.

heirloom, herbs, lemon juice, olive oil, kosher salt, penne, nuts, ricotta

Taken from www.epicurious.com/recipes/member/views/rebecca-miller-s-pasta-with-ricotta-and-heirloom-tomatoes-52458521 (may not work)