Cottage Cheese Pasta With Tomatoes, Scallions and Currants

Makes 4 to 6 servings

⁄4 cup dried currants

1

(or chopped raisins)

1⁄4 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

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