Penne with Brown Butter, Arugula, tomatoes and Pine Nuts
By á-164749
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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
Details
Preparation
Step 1
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.
· Add chicken or shrimp if desired
* To toast pine nuts, bake at 350 until lightly toasted, 6-8 minutes. Cool completely before using
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