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Pasta With Lemon, Herbs and Ricotta Salata

Amanda Hesser
  • 20 minutes
  • Serves 4

INGREDIENTS

1 tbsp

Fennel fronds or tarragon

1 clove

Garlic

1

Lemon, zest of

1

Lemon, Juice of

2 tbsp

Marjoram

3 tbsp

Mint

2 cups

Chicken broth, low-sodium

1 lb

Pappardelle

1

Black pepper, Coarsely ground

1

Sea salt or kosher salt, Coarse

1

Olive oil, Extra-virgin

6 oz

Ricotta salata