1/4 cup chopped mixed fresh herbs- chives, parley, basil
1 TBS fresh lemon juice
1 TBS olive oil
Kosher salt and black pepper
12 oz brown rice pasta spirals
2 TBS walnuts
1/2 cup cottage cheese or ricotta
1/4 cup parmesan, grated
Combine tomatoes, herbs, lemon juice, oil, s/p. Let stand, tossing occasionally. Cook pasta. Reserve 1/2 cup of the cooking water, drain the pasta and return it to pot (I skipped this step). Toast walnuts in olive oil.
Toss the pasta with the ricotta, parmesan and pasta water to create a creamy sauce. Top with tomato mixture and nuts. Serve with more parmesan.
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