Recipe

		Orecchiette with Brown Butter Arugula and Pine Nuts
		Serving Size - 4
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

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 orecchiette 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 1/2 cup grated Parmesan

1/2 cup toasted pine nuts

2 tablespoons capers, rinsed and drained

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, 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. Transfer to a large bowl and serve.