Cottage Cheese Pasta with Tomatoes, Scallions and Currants

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

1-2 tablespoons fresh lemon juice,

plus more to taste

Salt

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

Instructions: 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.

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.

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

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

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.

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.

Makes 4 to 6 servings