Penne with Brown Butter, Arugula, and Pine Nuts

Ingredients

• 4 cups baby arugula 
• 0.5 teaspoon pepper black freshly ground
• 2 tablespoons capers rinsed drained
• 1 cup grape tomatoes halved
• 1 large lemon zest juiced
• 0.3 cup olive oil extra-virgin
• 1 cup parmesan grated
• 1 pound penne rigate pasta 
• 0.5 cup pinenuts toasted see Cook's Note
• 2 teaspoons salt 
• 0.3 cup butter unsalted cut into 1/2-inch pieces, at room temperature

Equipment

• bowl
• frying pan
• whisk
• pot

Directions

1. Watch how to make this recipe.
2. For the dressing: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper until smooth. 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. Simmer until foamy. Continue to cook until the butter has a nutty aroma and turns a caramel color, 3 to 5 minutes.
7. Remove the pan from the heat.
8. 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.
9. Transfer to a large bowl and serve.