1 pound penne
2 tablespoons unsalted butter, cut into small pieces
1 cup fresh ricotta
1/2 cup roughly chopped mixed fresh herbs (we recommend chervil, tarragon, and flat-leaf parsley
Zest of one lemon
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cook the pasta according to the package directions. Reserving ⅓ cup of the water, drain the pasta, then return it to the pot.
In a medium bowl, whisk together the butter, ricotta, and reserved pasta water until a rich, creamy sauce forms
Pour the sauce over the hot pasta. Add the herbs, zest, salt, and pepper and toss. Serve with Iron Hub Chardonnay.
Recipe Courtesy of Sara Quessenberry, Real Simple