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Rebecca Millers 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
- 12 ounces kosher salt and black pepper
- 2 tablespoons penne (3/4 box)
- 1/2 cup pine nuts
- 1/4 cup ricotta
Directions:View on Real Simple
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