Schelpjespasta met pijnboompitten

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een scheutje olijfolie
50 gr boter
3 eetlepels pijnboompitten
1 theelepel gedroogde oregano
400 gr gnocchi (schelpjespasta)
zout
flink wat geraspte Parmezaanse kaas

Verhit de olie en de boter in een sauspannetje en bak de pijnboompitten met de
oregano op een zacht vuur.
Kook de schelpjes al dente in water met een beetje zout.
Giet ze af en meng ze door de saus.
Bestrooi met geraspte Parmezaanse kaas.