Name: Corzetti: Marjoram and Pine Nuts (Corzetti con Maggiorana e Pinoli)
Yield: Serves 4 as a starter or 2 as a main
Cuisine: Italian
Ingredients: 4 tablespoons picked marjoram leaves (or fresh oregano); 120 g butter; grated Parmesan or other grana, to serve; 1 recipe corzetti pasta dough; 100 g pine nuts

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

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.