Rebecca Miller's Pasta With Ricotta And Heirloom Tomatoes Recipe

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2 pounds heirloom or other tomatoes, cut into bite-size pieces

1/4 cup chopped mixed fresh herbs (such as chives, flat-leaf parsley, basil, and tarragon)

1 tablespoon fresh lemon juice

1 tablespoon olive oil

kosher salt and black pepper

12 ounces penne (3/4 box)

2 tablespoons pine nuts

1/2 cup ricotta

1/4 cup grated Parmesan (1 ounce), plus more for serving

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