Sun Dried Tomatoes	g
Shallots
Garlic Clove
Sweet Smoked Paprika Powder	tsp
Short Cut Pasta	g
Ricotta Cheese	g
Lemon Zest	tsp
Parmesan Cheese	g
Butter	tbsp
Fresh Basil	g
Fresh Parsley	g
Fresh Dill	g
Water	ml
Salt & Pepper to taste

1. Drain the oil from the sun-dried tomato (keep the oil) and chop the sun-dried tomatoes. Peel and finely chop the shallots and garlic.
2. Heat up a large skillet over medium high heat with the sun-dried tomato oil. Add the shallots and garlic, cook until fragrant. Stir in the sun-dried tomatoes, paprika, and season with salt and pepper. Cook until the tomatoes get slightly crispy.
3. Add the water and bring to a boil. Stir in the pasta, stirring often, and cook, until the pasta is al dente. Adding more water if needed.
4. Meanwhile, whip the ricotta and lemon zest. Season with salt and pepper to taste. Wash the herbs, pluck, and roughly chop the leaves.
5. Once the pasta is cooked, stir in the parmesan and butter. Remove from the heat, add the chopped herbs, and mix well. Top and swirl in the ricotta crème.

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