Ruffled Pasta With Herbed Ricotta And Pine Nut Brown Butter
Serves: 6
Lilian Bahringer
1 January 1970
Based on User reviews:
57
Spice
52
Sweetness
49
Sourness
42
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
3 tbsps
Parsley (chopped fresh)2 tbsps
Oregano (chopped fresh)1 tbsp
Sage (chopped fresh)1 tsp
Salt3 tbsps
Unsalted Butter2 tbsps
Olive OilDirections:
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
5
Add pine nuts and remaining 1/4 teaspoon salt and cook, stirring, until nut and butter mixture is golden brown, about 3 minutes
6
Add drained pasta to pine nut butter along with 1/3 cup of reserved pasta cooking water and stir to coat
7
Thin ricotta mixture with 1/2 cup more of reserved cooking water, then add pasta and toss to combine
8
Thin with some of remaining reserved cooking water if necessary
9
Serve immediately
10
Stir together ricotta, Parmigiano-Reggiano, herbs, pepper, and 1/4 teaspoon salt in a large serving bowl
11
Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente
12
Reserve 1 cup pasta cooking water, then drain pasta in a colander
13
While pasta is boiling, heat butter and oil in a deep 12-inch heavy skillet over moderate heat until foam subsides
14
Add pine nuts and remaining 1/4 teaspoon salt and cook, stirring, until nut and butter mixture is golden brown, about 3 minutes
15
Add drained pasta to pine nut butter along with 1/3 cup of reserved pasta cooking water and stir to coat
16
Thin ricotta mixture with 1/2 cup more of reserved cooking water, then add pasta and toss to combine
17
Thin with some of remaining reserved cooking water if necessary
18
Serve immediately