Toasted Lemon Penne

 

If there was one food I could eat everyday for the rest of my life, it would be pasta. And if pasta would not make be gain one zillion pounds, I probably would eat it everyday.  It's so versitile.  It can go with everything; and there are endless possibilities of sauces. 

 

Many times while eating one of our pasta creations, my husband will say to me "THIS is the best pasta dish you've made so far".  Well earlier this week I made Giada's Toasted Penne, and it has now been given the crown of best pasta dish EVER by my husband.  I have to agree.

Now my food photography skills are not the best, this recipe tastes WAY better than it looks.   It has everything that I love...tomatoes, pine nuts, arugula, lemon and olive oil.  It is perfect for summer, I think you'll agree.  Thanks Giada!!!

 

P.S. The serving size says 4 to 6, but we ate the whole thing.  Yes a whole pound of pasta.

 

 

 Toasted Lemon Penne

 

Ingredients

 

Dressing:

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

Pasta:

• 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 cheese
• 1/2 cup toasted pine nuts
• 2 tablespoons capers, rinsed and drained

Preparation

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.