Lemony Spaghetti with Cannellini Beans, Arugula and Brown Butter Breadcrumbs

Watch me make this on my YouTube Channel!

Yield: 4 servings

Brown Butter Breadcrumbs:

2 tablespoons unsalted butter

¾ cup panko

1/8 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

In a medium sauté pan, over medium heat, heat the butter until it foams up, subsides, and begins to turn golden brown.

Add the panko, salt and pepper. Cook, stirring frequently, until the breadcrumbs are toasted, approximately 1 to 2 minutes. Remove from the heat. Set aside.

Lemony Spaghetti:

2 tablespoons + ½ teaspoons kosher salt, divided

½ pound spaghetti

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

1 large shallot, peeled and diced small

10 large garlic cloves, peeled and minced

¼ teaspoon red pepper (chili) flakes

¼ teaspoon freshly ground black pepper

1 tablespoon lemon zest, zested on a Microplane

1 (15-ounce) can cannellini beans, drained and rinsed

3 tablespoons freshly squeezed lemon juice

1 small bunch fresh flat-leaf Italian parsley leaves, roughly chopped

1 packed cup baby arugula

¾ cup freshly grated Parmigiano Reggiano (not pre-grated)

Add 16 cups water to a large pot. Add 2 tablespoons salt and bring to a rolling boil. Add the spaghetti to the boiling salted water and cook, stirring occasionally, until al dente (almost done, or “to the tooth”).

While the pasta is cooking, in a Dutch oven, add the remaining ½ teaspoon kosher salt, butter, olive oil, shallot, garlic, red pepper flakes, black pepper, lemon zest and beans. Place over medium-low heat and cook, stirring occasionally, until the shallot is translucent and the garlic is fragrant, approximately 10 minutes. Remove from heat.

When the pasta is al dente, lift the pasta out of the water with tongs, and add it to the Dutch oven. Add in 1 cup of pasta water and the lemon juice. Stir until the liquid has thickened. Add in the parsley and arugula and stir to combine. If you feel that the sauce has gotten too thick, add additional pasta water.

Serve immediately by dividing the pasta among bowls and topping each serving with generous helpings of breadcrumbs and Parmigiano Reggiano cheese.

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