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

Instructions

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.