RUFFLED PASTA WITH HERBED RICOTTA AND PINE NUT BROWN BUTTER

Ruffled Pasta with Herbed Ricotta and Pine Nut Brown Butter image

Yield Makes 6 servings

Number Of Ingredients 11

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1 (15-oz) container whole-milk or part-skim ricotta (scant 2 cups)
1/3 cup finely grated Parmigiano-Reggiano (1 oz)
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh sage
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon salt
1 lb mafalde noodles, each noodle broken into thirds, or campanelle pasta
3 tablespoons unsalted butter
2 tablespoons olive oil
1/3 cup pine nuts (1 3/4 oz), coarsely chopped

Steps:

Stir together ricotta, Parmigiano-Reggiano, herbs, pepper, and 1/4 teaspoon salt in a large serving bowl.
Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta cooking water, then drain pasta in a colander.
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.
Add drained pasta to pine nut butter along with 1/3 cup of reserved pasta cooking water and stir to coat. Thin ricotta mixture with 1/2 cup more of reserved cooking water, then add pasta and toss to combine. Thin with some of remaining reserved cooking water if necessary. Serve immediately.