Creamy Pasta with Curd and Herbs

1.Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 10-12 minutes. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.

2.While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.

3.Reduce heat to low and add the butter to the skillet, allowing it to melt.

4.In a mixing bowl, combine the curd, lemon zest, lemon juice, chopped parsley, dill, and chives. Season with salt and freshly ground black pepper to taste. Stir well to combine.

5.Add the drained pasta to the skillet with garlic and butter. Toss to coat the pasta evenly.

6.Remove the skillet from heat and stir in the curd and herb mixture. Add reserved pasta water a little at a time, stirring gently, until the sauce reaches a creamy consistency that coats the pasta well.

7.Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.

8.Serve the creamy pasta warm, sprinkled with grated Parmesan cheese if using, and garnish with extra fresh herbs for a vibrant finish.