Cottage cheese pasta with tomatoes, scallions and currants

Yield: 4 to 6 servings

Total time: 30 minutes

Ingredients:

• 1/4 cup dried currants (or chopped raisins)

• 1/4 tsp salt, plus more for boiling the pasta

• 1 lb short pasta, such as farfalle, cavatelli or fusilli

• 4 scallions, white and green parts, thinly sliced

• 1 cup halved cherry tomatoes

• 1 to 2 tbsp fresh lemon juice, plus more to taste

• 2 tbsp extra-virgin olive oil, plus more for serving

• 1 cup whole milk cottage cheese (or ricotta)

• 1 tsp freshly ground black pepper, plus more for serving

• 1/2 cup torn mint leaves, plus more for serving

• 1/2 cup coarsely chopped parsley, plus more for serving

• Ground cinnamon, for serving (optional)

• Flaky sea salt, for serving

Directions:

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 1/2 cup pasta cooking water.

3. In a large serving bowl, combine scallions, tomatoes, lemon juice and 1/4 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 1/4 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.