Penne Pasta with Brown Butter, Arugula, and Pine Nuts
Ingredients
- 1/4 cup Extra-Virgin Olive Oil
- 1 each Large Lemon Zested and Juiced Can substitute using Lemon Essential Oil
- or 2 drops Lemon Essential Oil See note above on Certified Pure Therapeutic Grade EO
- 2 tsp Salt
- 1/2 tsp Freshly Ground Black Pepper
- 1 lb Penne Rigate Pasta
- 1/2 stick (1/4 cup) Unsalted Butter, Cut Into 1/2 Pieces, at Room Temperature
- 4 cups Baby Arugula
- 1 cup Cherry or Grape Tomatoes, Halved
- 1 cup Grated Parmesan Cheese
- 1/2 cup Toasted Pine Nuts See note below
- 2 tsp Capers, Rinsed and Drained
Instructions
- For the dressing: In a small bowl, whisk together the olive oil, lemon juice (or the lemon essential oil), 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 tothe 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 ove rmedium 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 panf rom 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.
Notes
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.