penne-with-brown-butter-arugula-and-pine-nuts-recipe.json

{
    "directions": [
        "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."
    ],
    "ingredients": [
        "1/4 cup extra-virgin olive oil",
        "1 large lemon, zested and juiced",
        "2 teaspoons salt",
        "1/2 teaspoon freshly ground black pepper",
        "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 (see Cook's Note)",
        "2 tablespoons capers, rinsed and drained"
    ],
    "language": "en-US",
    "source": "www.foodnetwork.com",
    "tags": [
        "Pasta Recipes",
        "Arugula",
        "Vegetable",
        "Tomato",
        "Fruit",
        "Lemon Recipes",
        "Nut Recipes"
    ],
    "title": "Penne with Brown Butter, Arugula, and Pine Nuts",
    "url": "http://www.foodnetwork.com/recipes/giada-de-laurentiis/penne-with-brown-butter-arugula-and-pine-nuts-recipe"
}