Serves 4

8 ounces penne
1 cup baby heirloom tomatoes halved**
1/4 cup mixed fresh herbs, such as basil, chives, parsley, and tarragon
1/4 teaspoon lemon zest
1/2 teaspoon lemon juice
salt, to taste
7-8 cranks of freshly ground black pepper
1/4 cup whole milk ricotta cheese
1/4 cup grated Parmiagiano-Reggiano cheese, plus extra for garnish
1 tablespoon toasted pine nuts

In a medium bowl, combine tomatoes, herbs, lemon zest and juice, and salt & pepper. Set aside.

Cook pasta in salted water according to directions, being sure to keep it al dente (cooked through yet firm). Drain and return to pot. Stir in the ricotta cheese until pasta is evenly coated. Stir in grated Parmiagiano-Reggiano. Add the marinated tomatoes, and toss until just combined. Sprinkle with toasted pine nuts and some extra grated cheese, and serve immediately.

**If you are unable to find baby heirloom tomatoes, then cherry or grape tomatoes make a good substitute.

- Recipe courtesy of Susan Russo

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