Rebecca Miller’S Pasta With Ricotta And Heirloom Tomatoes

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   1) Heat oven to 400u00b0 F. In a large bowl, combine the tomatoes, herbs, lemon juice, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Let stand, tossing occasionally.

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   2) Meanwhile, cook the pasta according to the package directions. Reserve 1/2 cup of the cooking water, drain the pasta, and return it to the pot.

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   3) Spread the pine nuts on a rimmed baking sheet and toast in oven, tossing occasionally, until golden, 5 to 6 minutes.

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   4) Toss the pasta with the ricotta, Parmesan, and enough of the reserved pasta water to create a creamy sauce. Top with the tomato mixture and pine nuts. Serve with more Parmesan, if desired.

* Per serving · 4 servings · Values may vary.

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