Ruffled Pasta with Herbed Ricotta and Pine Nut Brown Butter


  • 1 pound mafalde noodles or campanelle pasta
  • 1 tablespoon fresh sage
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 1/3 cup pine nuts
  • ½ teaspoon salt
  • 3 tablespoons fresh parsley
  • + 4 more ingredients
    • 2 tablespoons fresh oregano
    • ½ teaspoon coarsely ground black pepper
    • 1/3 cup finely grated Parmigiano-Reggiano
    • 1 15-oz container whole-milk or part-skim ricotta

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 ...

View full recipe at Epicurious


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