Corzetti: Marjoram and Pine Nuts

This dish is equally good with olive oil as with butter. You can substitute a generous 100ml of the best extra virgin olive oil you have (Ligurian if possible), but then it is best not to cook the sauce at all, to leave the pine nuts raw and resinous, and simply to use the oil, nuts and marjoram as a dressing for the cooked pasta, tossed together in a bowl.