Penne With Arugula Broccoli And Pine Nuts Recipes

PENNE WITH BROWN BUTTER, ARUGULA, AND PINE NUTS

Steps:

• 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.

PENNE RIGATE WITH MIXED GREENS AND PINE NUTS

Steps:

• Cook penne in boiling salted water in a 5- to 6-quart heavy pot until al dente or according to package directions, then drain in a colander.
• Combine butter, oil, and pine nuts in cleaned and dried pot and cook over moderately high heat, stirring, until nuts are pale golden, about 3 minutes. Add garlic and cook, stirring, until garlic is golden, about 1 minute. Stir in greens and cook, stirring, until they wilt, about 3 minutes. Add penne, salt, and pepper and toss to coat. Stir in cheese and serve immediately with additional cheese on the side.

PENNE WITH ARUGULA, BROCCOLI AND PINE NUTS

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min. Drain pasta mixture, reserving 1/2 cup cooking water.
• Heat 2 Tbsp. dressing in large nonstick skillet on medium heat. Add onions and garlic; cook and stir 7 min. or until onions are tender. Stir in reserved cooking water; bring to boil. Simmer on medium-low heat 2 min. or until sauce is reduced by half, stirring occasionally. Add pasta mixture, carrots, lemon juice and remaining dressing; cook and stir 2 min. or until heated through. Remove from heat.
• Add arugula and cheese; mix lightly. Sprinkle with pine nuts.