Pasta with Ricotta, Herbs, and Lemon
Ingredients
- 1/3 cup roughly chopped mixed fresh herbs (such as chervil, tarragon, and flat-leaf parsley)
- ¾ teaspoon kosher salt
- Zest of 1 lemon, grated
- 1 1-pound box penne
- 2 tablespoons unsalted butter, cut into pieces
- 1 cup fresh ricotta
- ¼ teaspoon freshly ground black pepper
Cook the pasta according to the package directions. Reserving 1/3 cup of the water, drain the pasta, then return it to the pot. In a medium bowl, whisk together the butter, ricotta, and pasta water until a rich, creamy sauce forms. Pour the sauce over the hot pasta. Add the herbs, zest, salt, and...
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