Ingredients
- 1/4 cup extra-virgin olive oil
- 1 cup large lemon, zested and juiced
- 2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1 cup large lemon, zested and juiced
- 2 teaspoon 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 cup baby arugula
- 1 cup cherry or grape tomatoes, halved
- 1 cup grated parmesan cheese
- 1/2 cup toasted pine nuts* see cook's note
- 2 tablespoon capers, rinsed and drained
Preparation
Baking Directions:
For the dressing: In a small bowl, whisk together the olive oil, lemon juice, 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 to the bite, stirring occasionally, about 8 to 10 minutes.
Drain and reserve about 1 cup of the pasta water.
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, about 3 to 5 minutes.
Remove the pan from the heat.
Add the pasta, dressing, arugula, tomatoes, Parmesan cheese, 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.
Note: To toast the pine nuts, arrange in a single layer on a baking sheet.
Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted.
Cool completely before using.
