Herbed Seafood Pasta
recipe from Lisa @ The Cutting Edge of Ordinary

Herbed Seafood Pasta
1-pound campanelle or corkscrew pasta
1 cup – part skim ricotta cheese
½ teaspoon grated lemon peel
½ cup loosely packed fresh parsley leaves, chopped*
½ cup loosely packed fresh basil leaves, chopped*
2 cups medium sized scallops
1 pound medium shrimp
2 tablespoons olive oil
½ cup grated Parmesan cheese

Heat a large covered pot with salted water and bring to a boil. Cook the pasta until al dente.
While the pasta is cooking in a bowl combine the ricotta, feta and lemon peel. Add salt and pepper to taste. Cook the shrimp and scallops in 2 tablespoons of olive oil on medium-high heat. They should only take 4 – 6 minutes to cook. Watch them carefully so they don’t overcook.

Reserve 1/3 cup of the pasta water. Drain the pasta and return it to the pot. Stir the reserved cooking water into the ricotta mixture, toss with the pasta. Add in the chopped herbs, shrimp and scallops and Parmesan cheese. Top with additional Parmesan cheese if desired.

*To avoid confusion on the herbs – You don’t want ½ cup of chopped herbs for the final dish. You want to loosely pack your measuring cup with the parsley and basil and then chop the ½ cup of herbs. You won’t end up with a ½ cup of the herbs after they are chopped. Just wanted to clear that up, cause 1 full cup of chopped herbs in this dish would be a bit overkill.