Buttery Lemon Pasta With Almonds and Arugula

1. Cook the Pasta

Begin your culinary journey by setting a large pot of water on a high flame and bringing it to a rolling boil. With a generous pinch of fine salt in the water, introduce 1 pound of your chosen pasta, be it linguine or spaghetti, to the pot. Cook this until it's just shy of al dente, which is usually one minute less than the package instructs. As the pasta dances in the boiling water, don't forget to reserve 1 1/2 cups of the pasta water—this will be the secret to your glossy sauce later on. Drain the pasta and set it aside, keeping it warm.

2. Brown the Butter

In a large skillet or Dutch oven, let 6 tablespoons of unsalted butter melt over medium heat. Here's where you need to be attentive: watch the butter as it foams and then subsides to reveal a golden-brown hue and emits a nutty, toasty aroma. You're browning the butter, and this step will infuse your dish with a rich flavor that's absolutely worth the short wait.

3. Toast Almonds and Add Aromatics

To the same skillet, add 1 cup of sliced almonds, 2 fresh rosemary sprigs, and a scant 1/4 teaspoon of red-pepper flakes. Stir this mixture for about a minute, just long enough for the almonds to be kissed with color and the rosemary and pepper flakes to release their fragrant oils.

4. Create the Sauce

Pour in 1 cup of the reserved pasta water and let the mixture come to a simmer. The bubbling liquid will pick up all the delicious browned bits from the bottom of the pan, creating an emulsified sauce that will cling beautifully to the pasta.

5. Finish the Sauce and Pasta

Now, stir in 1/4 cup of freshly squeezed lemon juice and 1 tablespoon of finely grated lemon zest. Season with salt and freshly ground black pepper to taste. Toss the drained pasta into the skillet, coating each strand with the lemony, buttery sauce. Continue to toss until the sauce thickens slightly and the pasta is well coated.

6. Add Arugula and Serve

Lastly, add the arugula to the mix. The heat from the pasta will gently wilt the leaves. This is the time to trust your palate and adjust the seasoning—perhaps a touch more salt, a pinch more red-pepper flakes, or an extra squeeze of lemon juice to brighten everything up. Serve the pasta hot, with a generous shower of grated Parmesan on top. If you're feeling a little adventurous, a final sprinkle of red-pepper flakes can add an extra pop of heat.