Rebecca's pasta with ricotta and heirloom tomatoes

By jojomail1

hands on time - 25 minutes

total time - 25 minutes

Ingredients

• 2 lbs heirloom tomatoes but into bite-sized pieces
• 1/4 cup chopped mix fresh herbs (flat leaf parsley, bail and tarragon)
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil
• Kosher salt and black pepper
• 12 ounces of penne (1 box)
• 2 tablespoons pine nuts
• 1/2 cup ricotta
• 1/4 cup grated parmesan plus more for serving

Details

Servings 4

Preparation

Step 1

Heat oven to 400 degrees. In a large bowl, combine the tomatoes, herbs, lemon juice, oil, 1/2 tsp salt and 1/4 tsp pepper. Let stand, tossing occasionally.

Cook pasta according to directions. Reserve 1/2 cup of cooking water, drain the pasta and retrun to pot.

Spread pine nuts on rimmed baking sheet and toast in oven, toss occasionally until golden - 5 minutes.

Toss pasta with ricotta, parmesan and enough of reserved water to make a creamy sauce. Top with tomato mixture and pine nuts. Sprinkle with parmesan.