Buttery Lemon Pasta With Almonds and Arugula
Cuisine: Italian
Meal: Dinner
Time: 25 min
Yield: 4 to 6 servings
Ingredients
- Fine salt
- Black pepper
- Linguine or spaghetti
- Unsalted butter
- Sliced almonds
- Fresh rosemary
- Red-pepper flakes
- Lemon juice
- Lemon zest
- Baby arugula, baby kale, or spinach
- Parmesan, for serving
Method
- Cook the pasta in heavily salted water until just shy of al dente; reserve pasta water before draining.
- Melt butter in a large skillet and cook until browned and nutty.
- Add almonds, rosemary, and red-pepper flakes; cook until the almonds are toasted.
- Add reserved pasta water, lemon juice, lemon zest, salt, and pepper.
- Toss in the pasta and arugula until the greens wilt and the sauce turns glossy.
- Add more pasta water if needed to loosen the sauce.
- Season with more salt, red-pepper flakes, or lemon juice to taste.
- Serve with grated Parmesan.
Paraphrased from a NYT Cooking calendar recipe by Melissa Clark.