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PENNE - Penne with Brown Butter, Arugula, and Pine Nuts
Nb persons: 6
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| Penne with Brown Butter, Arugula, and Pine Nuts Recipe courtesy of Giada De Laurentiis Ingredients Dressing: | |
| 1/4 cup | extra-virgin olive oil |
| 1 large | lemon, zested and juiced |
| 2 teaspoons | salt |
| 1/2 teaspoon | freshly ground black pepper |
| Pasta: | |
| 1 pound | penne rigate pasta |
| 1/2 stick (1/4 cup) | unsalted butter, cut into 1/2-inch pieces, at room temperature |
| 4 cups | baby arugula |
| 1 cup | cherry or grape tomatoes, halved |
| 1 cup | grated Parmesan |
| 1/2 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.
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