COTTAGE CHEESE PASTA WITH TOMATOES, SCALLIONS AND CURRANTS

Cottage Cheese Pasta With Tomatoes, Scallions and Currants image

Provided by Melissa Clark

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

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1/4 cup dried currants (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

Steps:

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 1/4 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 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.
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.