Ruffled Pasta with Herbed Ricotta and Pine Nut Brown Butter

Ingredients

  • 1/3 cup pine nuts (1 ¾ oz), coarsely chopped
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • ½ teaspoon salt
  • ½ teaspoon coarsely ground black pepper
  • 1 tablespoon chopped fresh sage
  • 2 tablespoons chopped fresh oregano
  • + 4 more ingredients
    • 3 tablespoons chopped fresh parsley
    • 1 (15-oz) container whole-milk or part-skim ricotta (scant 2 cups)
    • 1 lb mafalde noodles, each noodle broken into thirds, or campanelle pasta
    • 1/3 cup finely grated Parmigiano-Reggiano (1 oz)

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...

View full recipe at SpringPad

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