Ruffled Pasta with Herbed Ricotta and Pine Nut Brown Butter |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Mafalde, similar to dried lasagne noodles but not nearly as wide, work well in this dish, as do campanelle, the bellflower-shaped pasta shells. Active time: 20 min Start to finish: 35 min Ingredients:
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 |
Directions:
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. Reserve 1 cup pasta cooking water, then drain pasta in a colander.
3. 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.
4. 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.
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