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Title: Buttery Lemon Pasta w/Almonds & Arugula
Categories: Pasta, Herbs, Chilies, Greens, Citrus
Yield: 5 servings

Salt & fresh ground pepper
1 lb Linguine or spaghetti
6 tb Unsalted butter
1 c Sliced almonds
2 Fresh rosemary sprigs
1/4 ts Red-pepper flakes; more to
- taste
1/4 c Fresh squeezed lemon juice;
- more to taste
1 tb Fine grated lemon zest
4 oz Baby or wild arugula; coarse
- chopped
Grated Parmesan; to serve

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.

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.)

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.

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.

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.

By: Melissa Clark

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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