Penne with Brown Butter, Lemon & Pine Nuts
A while ago, I was obsessed with watching Giada at Home on The Food Network. With a couple minor changes, this is one of the Giada recipes that we absolutely love! The mix of lemon, browned butter and toasted pine nuts makes this pasta one of our favorites. We keep it in our frequent dinner rotation. Rating: 10/10
INGREDIENTS
Dressing:
1/4 cup extra-virgin olive oil
2 medium lemons, juiced
2 teaspoons salt
1/2 teaspoon pepper
Pasta:
1 pound penne pasta - we use mini penne
1 stick (1/2 cup) of butter
4 cups of spinach
1 cup grated Parmesan Cheese
1/2 cup toasted pine nuts*
DIRECTIONS
1) For the dressing: In a small bowl, whisk together the olive oil, lemon juice, salt and pepper until smooth. Set aside.
2) 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.
3) 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. Remove the pan from the heat.
4) Drain the pasta. Return the pasta to the pot and add browned butter, parmesan cheese, spinach and pine nuts. Mix until the cheese melts. And finally, add the lemon dressing and toss until coated. Serve warm.
*To toast the pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees oven until lightly toasted. Cool completely before using.
Recipe slightly adapted from Giada de Laurentiis
INGREDIENTS
Dressing:
1/4 cup extra-virgin olive oil
2 medium lemons, juiced
2 teaspoons salt
1/2 teaspoon pepper
Pasta:
1 pound penne pasta - we use mini penne
1 stick (1/2 cup) of butter
4 cups of spinach
1 cup grated Parmesan Cheese
1/2 cup toasted pine nuts*
DIRECTIONS
1) For the dressing: In a small bowl, whisk together the olive oil, lemon juice, salt and pepper until smooth. Set aside.
2) 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.
3) 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. Remove the pan from the heat.
4) Drain the pasta. Return the pasta to the pot and add browned butter, parmesan cheese, spinach and pine nuts. Mix until the cheese melts. And finally, add the lemon dressing and toss until coated. Serve warm.
*To toast the pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees oven until lightly toasted. Cool completely before using.
Recipe slightly adapted from Giada de Laurentiis
