This quick summer dish gobbled up the cilantro from my CSA share. The sauce was silky and fresh.
The recipe was adapted from The New York Times, contributed by Melissa Clark. I reduced the oil and modified the method. Next time I may add some lemon zest and/or toasted pine nuts. Easy and delicious!
- 1 pound short pasta, such as shells, cavatappi, chiocciole, farfalle, ditali or wagon wheels (I used cascatelli)
- about 12 ounces fresh, whole-milk ricotta (about 1 1/2 cups)
- 3/4 to 1 cup freshly grated Parmesan, plus more for serving (I used Parmigiano-Reggiano)
- 4 T (1/4 cup) extra-virgin olive oil, plus more for serving
- 1/2 to 1 tablespoon freshly ground black pepper, plus more for serving
- 2 1/2 cups soft herbs, packed, such as cilantro, basil, chives, fennel fronds, parsley, mint, tarragon, chervil or dill (try for a combination of at least 3 kinds), coarsely chopped (I used a food processor)
- lemon zest, optional
- handful of toasted pine nuts, optional
- Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook until al dente, according to package instructions. Reserve 2 cups pasta cooking water, then drain the pasta.
- In the same pot, make the sauce: Add ricotta, Parmesan, olive oil, pepper and a large pinch or two of coarse salt, and stir until well combined.
- Add 1 cup pasta water to the sauce and stir until smooth.
- Coarsely chop the herbs with a food processor, if desired. (I used 1 cup dill, 1 cup cilantro, 1/4 cup parsley, and 1/4 cup basil.)
- Add the cooked pasta and herbs, and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth, soupy sauce. Taste and add more salt if needed.
- Incorporate lemon zest and/or pine nuts, if using.
- To serve, spoon the pasta into a serving bowl or individual bowls and finish with more Parmesan, drizzle of olive oil and more pepper, as desired.