Penne with Brown Butter, Arugula, and Pine Nuts

• 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.

extravirgin olive oil, lemon, salt, freshly ground black pepper, penne rigate, unsalted butter, baby arugula, cherry, parmesan, nuts, capers

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/penne-with-brown-butter-arugula-and-pine-nuts-recipe.html (may not work)