Ricotta, Arugula, Pine Nuts Penne Pasta

0 Bring a large pot of salted boiling water to a full boil. Add the penne pasta and cook according to package instruction for al dente.
1 In a small skillet add the olive oil and warm over medium-low heat. Add the pine nuts and cook over medium-low until they become golden.
2 Reserve ½ cup of the boiling water of the pasta before draining. Drain the pasta and add them back to the pot. Add to it the pine nuts and the oil that they cooked into, the arugula, parsley, basil, ricotta, and half of the parmesan cheese. 
4 Mix well until all the ricotta cheese is melted and the pasta is coated with the sauce. If the pasta is too dry, add a few tablespoons at the time of the reserved cooking water to the pasta-cheese to soften it. 
3 Serve the pasta in warm dishes and sprinkle the remainder of the grated cheese over it.