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Pasta with Ricotta and Heirloom Tomatoes

Pasta with Ricotta and Heirloom Tomatoes Recipe

  • 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
  • DirectionsHeat oven to 400° F. In a large bowl, combine the tomatoes, herbs, lemon juice, oil, ½ teaspoon salt, and ¼ teaspoon pepper. Let stand, tossing occasionally.
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