Cottage cheese pasta with tomatoes, scallions and currants

Makes: 4 to 6 servings

Total time: 30 minutes

¼ cup dried currants (or chopped raisins)

¼ teaspoon salt, plus more for boiling the pasta

1 pound short pasta, such as farfalle, cavatelli or fusilli

4 scallions, white and green parts, thinly sliced

1 cup halved cherry tomatoes

1 to 2 tablespoons fresh lemon juice, plus more to taste

2 tablespoons extra-virgin olive oil, plus more for serving

1 cup whole milk cottage cheese (or ricotta)

1 teaspoon freshly ground black pepper, plus more for serving

½ cup torn mint leaves, plus more for serving

½ cup coarsely chopped parsley, plus more for serving

Ground cinnamon, for serving (optional)

Flaky sea salt, for serving

1. Bring a large pot of water to a boil. Put currants in a small bowl and ladle a little of the boiling water over them to cover. Let soak for 10 minutes, then drain.

2. Meanwhile, salt the remaining water in the pot. When it returns to a boil, add pasta. Cook according to package instructions until al dente, usually 1 minute less than the package directs. Drain pasta, reserving ½ cup pasta cooking water.

3. In a large serving bowl, combine scallions, tomatoes, lemon juice and ¼ teaspoon salt.

4. When the currants are soaked, add them to the bowl with the tomatoes and toss to combine. Stir in 2 tablespoons olive oil.

5. Add pasta to the serving bowl, along with cottage cheese, pepper and a few splashes of reserved pasta water (about ¼ cup), and toss until evenly coated. If pasta looks dry, add a little more pasta cooking water, a tablespoon at a time. Stir in herbs. Taste, and add more salt and lemon, if needed.

6. To serve, top with a dusting of ground cinnamon (if you like), flaky salt, a lot of black pepper, and more olive oil and herbs. Serve hot, warm or at room temperature.