Penne with Brown Butter, Arugula, and Pine Nuts Recipe

Name: Penne with Brown Butter, Arugula, and Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 1 large lemon, zested and juiced; 2 teaspoons salt; 1/2 teaspoon freshly ground black pepper; 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

Servings: persons

1/4 cup extra-virgin olive oil
1 large lemon, zested and juiced
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
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

1
For the dressing: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper until smooth.
2
Set aside.
3
For the pasta: Bring a large pot of salted water to a boil over high heat.
4
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
5
Drain and reserve about 1 cup of the pasta water.
6
In a high-sided skillet, whisk the butter over medium heat until melted.
7
Simmer until foamy.
8
Continue to cook until the butter has a nutty aroma and turns a caramel color, 3 to 5 minutes.
9
Remove the pan from the heat.
10
Add the pasta, dressing, arugula, tomatoes, Parmesan, pine nuts, and capers.
11
Toss until coated, adding the reserved pasta water, 1 tablespoon at a time to loosen the sauce, if needed.
12
Transfer to a large bowl and serve.
13
Cook's Note: To toast the pine nuts, arrange in a single layer on a baking sheet.
14
Bake in a preheated 350 degrees F oven until lightly toasted, 6 to 8 minutes.
15
Cool completely before using.

982

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 1 large lemon, zested and juiced, 2 teaspoons salt, 1/2 teaspoon freshly ground black pepper, and more.

Yes, Penne with Brown Butter, Arugula, and Pine Nuts falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Penne with Brown Butter, Arugula, and Pine Nuts

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