ruffled-pasta-with-herbed-ricotta-and-pine-nut-brown-butter-107414.json

{
    "directions": [
        "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 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.",
        "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."
    ],
    "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Cheese",
        "Herb",
        "Nut",
        "Pasta",
        "Saut\u00e9",
        "Vegetarian",
        "Quick & Easy",
        "Parmesan",
        "Ricotta",
        "Pine Nut",
        "Winter",
        "Gourmet"
    ],
    "title": "Ruffled Pasta with Herbed Ricotta and Pine Nut Brown Butter",
    "url": "http://www.epicurious.com/recipes/food/views/ruffled-pasta-with-herbed-ricotta-and-pine-nut-brown-butter-107414"
}