Pasta With Lemon, Herbs and Ricotta Salata by Amanda Hesser, NYT Cooking

Time: 20 minutes
Yield: 4 servings

Get full recipe👇🏻
http://cooking.nytimes.com/recipes/7553-pasta-with-lemon-herbs-and-ricotta-salata

INGREDIENTS

2 cups low-sodium chicken broth
1 clove garlic, peeled and lightly smashed
Grated zest of 1 lemon (Meyer, if available)
Juice of 1 lemon (Meyer, if available), plus more to taste
Coarse sea salt or kosher salt
1 pound pappardelle, broken into 2-inch pieces, or fusilli
3 tablespoons chopped mint
2 tablespoons chopped marjoram
1 tablespoon chopped fennel fronds or tarragon
Extra-virgin olive oil, for sprinkling
6 ounces ricotta salata
Coarsely ground black pepper

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