This pasta is fresh and bright for spring. I used heirloom cherry tomatoes and lots of basil and mint for great bright flavor. You could easily use regular tomatoes. My favorite final addition is Mizithra, a hard Greek sheep’s cheese that is salty and has a high melting point. I love using it in my cooking as it reminds me of my mother’s kitchen and one of my father’s favorites. It tastes great with the warm vegetables in the pasta.. if you have trouble finding it, you could substitute ricotta salata or parmesan.

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