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Creamy Pasta w/Herbs

Course Side Dish


  • 1 pound short pasta shells
  • 1 cup whole-milk ricotta
  • 4 oz goat cheese
  • 1/2 cup freshly grated Parmesan plus more for serving
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon coarsely ground black pepper plus more for serving
  • 2 ½ cups coarsely chopped soft herbs such as basil, chives, parsley, mint, tarragon, or dill - note you can use spinach also (use a mix of 3)


  • Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook until al dente, according to package instructions. Reserve 2 cups pasta cooking water, then drain the pasta.
  • In the same pot, make the sauce: Add ricotta, Parmesan, olive oil, pepper and a large pinch or two of salt, and stir until well combined.
  • Add 1 cup pasta water to the sauce and stir until smooth. Add the pasta and herbs, and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth, soupy sauce. Taste and add more salt if needed.
  • To serve, spoon the pasta into bowls and finish with more Parmesan, olive oil and pepper.
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