Penne with Brown Butter, Arugula, and Pine Nuts


4 to 6 servings
¼ cup extra-virgin olive oilextra-virgin olive oil¼
1 large lemon, zested and juicedlemon(s)1
2 teaspoons saltsalt2
½ teaspoon freshly ground black pepperfreshly ground black pepper½
1 pound penne rigate pastapenne pasta, dried1
½ stick (¼ cup) unsalted butter, cut into ½-inch pieces, at room temperatureunsalted butter¼
4 cups baby arugulababy arugula4
1 cup cherry or grape tomatoes, halvedcherry tomato(es)1
1 cup grated Parmesanparmesan cheese1
½ cup toasted pine nutspine nuts½
2 tablespoons capers, rinsed and drainedcapers2


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.
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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