Recipe courtesy of Michele Urvater
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Total:
30 min
Active:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

In a food processor puree the dill, parsley, oregano, lemon zest and juice, olive oil, ricotta cheese and yogurt. Transfer to a bowl and add the chives; season to taste with salt and pepper. 

Drain the pasta, reserving 1/4 cup of cooking water and return it to the pot off heat. Add the herbed cheese mixture, reserved cooking water and toss. Serve immediately with slivered black olives.

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