Pasta with Herbed Ricotta & Pine Nuts

This pasta sauce doesn’t touch a stove. Ricotta gets beaten with fresh parsley, tarragon, lemon juice, and lemon zest into a creamy, herb-flecked sauce that coats hot pasta the moment it’s tossed together. The residual heat from the noodles loosens the ricotta just enough to turn it into a silky, clinging sauce.

Toasted pine nuts and softened onion browned in margarine add a buttery crunch and savory depth that keeps the dish from tasting too light or one-dimensional. Five minutes in the skillet is all they need.

Tarragon is the standout herb here. Its subtle anise flavor pairs naturally with the lemon and ricotta, and it lifts the whole dish beyond a basic cheese-on-pasta situation.

Pro Tips

• Toss the sauce with the pasta immediately after draining while the noodles are still very hot. Lukewarm pasta won’t melt the ricotta enough to create a sauce.
• Reserve a splash of pasta water before draining. If the sauce feels too thick, a tablespoon or two loosens it perfectly.
• Toast the pine nuts over medium heat and watch them closely. They go from golden to burnt in seconds.

Variations

• Add a handful of baby spinach to the hot pasta before tossing. It wilts instantly from the heat.
• Swap tarragon for fresh basil and add sun-dried tomatoes for a more Italian direction.
• Finish with shaved Parmesan on top for an extra salty, nutty layer.