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 Home.  I 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

Ingredients

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

 Pasta:
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

Directions

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.