Penne with Brown Butter, Arugula, and Pine Nuts

Penne with Brown Butter, Arugula, and Pine Nuts

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Dressing:

  • ¼

    cup extra-virgin olive oil

  • 1

    large lemon, zested and juiced

  • 2

    teaspoons salt

  • ½

    teaspoon freshly ground black pepper

  • Pasta:

  • 1

    pound penne rigate pasta

  • ½

    stick (¼ cup) unsalted butter, cut into ½-inch pieces, at room temperature

  • 4

    cups baby arugula

  • 1

    cup cherry or grape tomatoes, halved

  • 1

    cup grated Parmesan

  • ½

    cup toasted pine nuts (see Cook's Note)

  • 2

    tablespoons capers, rinsed and drained

Directions

For the dressing: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper until smooth. Set aside. For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. In a high-sided skillet, whisk the butter over medium heat until melted. Simmer until foamy. Continue to cook until the butter has a nutty aroma and turns a caramel color, 3 to 5 minutes. Remove the pan from the heat. Add the pasta, dressing, arugula, tomatoes, Parmesan, pine nuts, and capers. Toss until coated, adding the reserved pasta water, 1 tablespoon at a time to loosen the sauce, if needed. Transfer to a large bowl and serve. Cook's Note: To toast the pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 6 to 8 minutes. Cool completely before using. Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_554189_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback


Nutrition

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