Penne with Brown Butter, Arugula, tomatoes and Pine Nuts

Photo by Marie R.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Dressing:

  • 1/4

    cup extra virgin olive oil

  • 1

    large lemon, juiced and zested

  • 2

    teaspoon salt

  • 1/2

    teaspoon pepper

  • Mix together and set aside

  • Pasta

  • 1

    lb Penne Rigate pasta

  • 1/4

    cup unsalted butter, room temp cut into 1/2 inch pieces

  • 1

    5 oz bag of baby arugula

  • 1

    cup cherry or grape tomatoes, halved

  • 1

    cup grated parmesan cheese

  • 1/2

    cup toasted pine nuts* Optional

  • 2

    tablespoons capers, rinsed and drained

Directions

1. Cook pasta 8-10 minutes in salted water. Drain and reserve 1 cup pasta water 2. In a high sided skillet, whisk butter over medium heat until melted. Simmer until foamy and continue to cook until butter turns a caramel color, 3-5 minutes. Remove pan from heat. 3. Add the pasta, dressing, and remaining ingredients. 4. Toss until coated, adding reserved pasta water 1 tablespoon at a time to loosen sauce if needed. ยท Add chicken or shrimp if desired * To toast pine nuts, bake at 350 until lightly toasted, 6-8 minutes. Cool completely before using

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: