Monday, April 7, 2014

Penne with Brown Butter, Arugula & Pine Nuts

Penne with Brown Butter & Arugula
I'm an avid watcher of Giada's show on the foodnetwork, Giada at HomeI saw her cook this recipe and it seemed an easy delicious dish. I'm not alone in this thinking, since she has a lot of other positive reviews on this recipe.  You can even watch the video on her foodnetwork page.  Since arugula is a huge component of this recipe you have to like this zippy peppery herb.  Arugula has a surprising effect that's unexpected, and the healthy components makes it worth it.  And the toasted pine nuts add that extra touch. Depending on your family's taste buds this might make a better dinner just for adults, but expanding food horizons is always good.  This recipe definitely makes an easy weeknight meal! A good one to try this spring or summer as the fresh items fill our markets.
By: Giada De Laurentiis
Serves: 4-6
Time: 20 minutes


1/4 cup EVOO
1 large lemon, zested & juiced
2 tsp salt
1/2 tsp ground pepper

1lb penne rigate pasta
1/2 stick (1/4 cup) unsalted butter, room temp
4 cups baby arugula
1 cup cherry/grape tomatoes, halved
1 cup grated Parmesan
1/2 cup toasted pine nuts
2 tbsp capers, rinsed & drained


1. Dressing: In a small bowl whisk olive oil, lemon juice, lemon zest, salt and pepper til smooth. Set aside.
2. 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, 8-10 minutes.
3. Drain and serve about 1 cup of pasta water.
4. In a skillet whisk butter over medium heat until melted.  Simmer until foamy.  Continue to cook until the butter has a nutty aroma and turns caramel, 3-5 minutes.
5.  Remove pan from heat. Add he pasta, dressing, arugula, tomatoes, Parmesan, pine nuts and capers.  Toss until coated, add pasta water 1 tbsp at a time to loosen sauce.  Transfer to large bowl.

Note: Pine nuts bake 350 degrees, toasted 6-8 minutes on sheet. Cool.

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