1. Cook the mafaldine pasta in a large pot of salted boiling water 3 minutes less then the package instructions or if fresh for 3 minutes
2. While the pasta is cooking, place the sliced leg ham to the skillet and cook until it's lightly browned and heated through, about 3-4 minutes.
3. Then add the sliced Swiss brown mushrooms and sauté over low heat.
4. Add the pine nuts and increase to medium heat until they are golden brown. Be careful not to burn them, add 1 cup of white wine and let evaporate, then add a spoon of sour cream to cream the whole thing up a little.
5. In a large mixing bowl, toss the cooked mafaldine pasta with spinach pesto until the pasta is well coated.
6. Add the sautéed mushrooms and leg ham to the pasta, tossing gently to combine in the bowl
7. Season with salt and pepper to taste.
8. Divide the pasta among serving plates. Dollop ricotta cheese on top of each portion.
9. Grated Parmesan cheese on the top and black pepper