1/4 cup (packed) fresh dill leaves
1/4 cup (packed) fresh parsley leaves
1 tablespoon fresh oregano
3/4 teaspoon grated lemon zest
2 tablespoons lemon juice
4 tablespoons olive oil
1/2 cup part skim ricotta cheese
1/4 cup yogurt
1/4 cup (packed) finely snipped fresh chives
Salt and freshly ground black pepper
3/4 pound cooked linguine fine
1/4 cup slivered black cured olives
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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