Monday, April 29, 2013

Penne with Browned Butter, Tomatoes and Arugula

1 pound penne rigate pasta, cooked according to package directions
1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch pieces, at room temperature
2 Tbsp extra-virgin olive oil
1 large lemon, zested and juiced
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 cup chicken stock
4 cups baby arugula
1 cup cherry or grape tomatoes, halved
1 cup grated Parmesan
1/2 cup toasted pine nuts
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. Remove the pan from the heat. Whisk in olive oil, lemon, salt, pepper and stock.  Add the pasta, dressing, arugula, tomatoes, Parmesan and pine nuts. Toss until coated.  Transfer to a large bowl and serve.

Adapted based on recipe by Giada De Laurentiis

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