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Penne with Brown Butter, Arugula, tomatoes and Pine Nuts

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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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