Ruffled Pasta In Herbed Ricotta And Pine Nut Brown Butter

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 (15 ounce) container part-skim ricotta cheese
• 1/3 cup finely grated parmigiano-reggiano cheese (1 oz)
• 3 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh oregano
• 1 tablespoon chopped fresh sage
• 1/2 teaspoon fresh coarse ground black pepper
• 1/2 teaspoon salt
• 1 lb mafalde noodles, each noodle broken into thirds or 1 lb campanelle pasta
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1/3 cup pine nuts, coarsely chopped (1 3/4 oz)

Recipe

• 1 stir together ricotta, parmigiano-reggiano, herbs, pepper, and 1/4 teaspoon salt in a large serving bowl.
• 2 cook pasta in a 6- to 8-quart pot of boiling salted water until al dente.
• 3 reserve 1 cup pasta cooking water, then drain pasta in a colander.
• 4 while pasta is boiling, heat butter and oil in a deep 12-inch heavy skillet over moderate heat until foam subsides. add pine nuts and remaining 1/4 teaspoon salt and cook, stirring, until nut and butter mixture is golden brown, about 3 minutes.
• 5 add drained pasta to pine nut butter along with 1/3 cup of reserved pasta cooking water and stir to coat.
• 6 thin ricotta mixture with 1/2 cup more of reserved cooking water, then add pasta and toss to combine.
• 7 thin with some of remaining reserved cooking water if necessary. serve immediately.