Pasta With Lemon, Herbs and Ricotta Salata

• Produce

  • 1 tbsp Fennel fronds or tarragon
  • 1 clove Garlic
  • 1 Lemon, Zest of
  • 1 Lemon, Juice of
  • 2 tbsp Marjoram
  • 3 tbsp Mint

• Canned Goods

  • 2 cups Chicken broth, low-sodium

• Pasta & Grains

  • 1 lb Pappardelle

• Baking & Spices

  • 1 Black pepper, coarsely ground
  • 1 Sea salt or kosher salt, coarse

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

• Dairy

  • 6 oz Ricotta salata

Found on cooking.nytimes.com