Penne With Arugula & Pine Nuts

Ingredients for the dressing:
1/4 cup extra virgin olive oil
1 large lemon, zested and juiced
2 teaspoons salt
1/2 teaspoon freshly ground black pepper

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Ingredients for the 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
1/2 cup toasted pine nuts
2 T capers, rinsed and drained

Preparing the dressing:
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper until smooth. Set aside.

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Preparing the pine nuts:
Arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 6 to 8 minutes. Cool completely before using.

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Preparing 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, 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, 3 to 5 minutes. Remove the pan from the heat. 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.

Serves 4 to 6