Buttery Lemon Pasta With Almonds and Arugula Recipe - The New York Times

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David Malosh for The New York Times. Food Stylist: Simon Andrews.

Brown butter, crunchy almonds and tangy lemon make a rich but balanced sauce for this pantry-friendly pasta. The arugula lends freshness and rounds out the pasta, turning this into a quick one-pot meal. If you want to increase the vegetables, you can double the arugula. (Just add a little more lemon juice.) And if you don’t have baby (or wild) arugula on hand, spinach or baby kale are fine, though slightly milder, substitutes. Don’t stint on the red-pepper flakes; their spiciness helps bring together the flavors.

Featured in: Pull From Your Pantry for This Easy Lemon Butter Pasta

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Ingredients

Yield: 4 to 6 servings

• Fine salt and freshly ground black pepper
• 1pound linguine or spaghetti
• 6tablespoons unsalted butter
• 1cup sliced almonds
• 2fresh rosemary sprigs
• ¼teaspoon red-pepper flakes, plus more to taste
• ¼cup freshly squeezed lemon juice, plus more to taste
• 1tablespoon finely grated lemon zest
• 4 to 5ounces baby or wild arugula, coarsely chopped, or use baby kale or spinach (4 to 5 cups)
• Grated Parmesan, for serving

Preparation

1. Bring a large pot of heavily salted water to a boil. Add pasta and cook until it is 1 minute shy of being al dente, usually a minute or 2 less than the package instructions. Scoop out about 1½ cups pasta water, then drain pasta.

2. While the pasta cooks, in a large skillet or Dutch oven, melt butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden-brown and the butter smells nutty and toasty, 3 to 4 minutes. (Watch carefully to see that it doesn’t burn.)

3. Stir in almonds, rosemary and red-pepper flakes, and cook, stirring occasionally, until the nuts are toasted and slightly darker in color, about 1 minute.

4. Add about 1 cup pasta water to the skillet and bring to a simmer. Add lemon juice, zest, ½ teaspoon salt and a large pinch of black pepper, then add drained pasta and toss well. Add arugula, tossing until it wilts. Simmer for another minute, if needed, to thicken the sauce until it’s thick and glossy. If the mixture seems dry, add more pasta water 1 tablespoon at a time.

5. Taste and add more salt, red-pepper flakes and lemon juice, if needed. Serve topped with grated Parmesan and more red-pepper flakes, if you like.

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Buttery Lemon Pasta With Almonds and Arugula Recipe - The New York Times
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