Pasta with a Balsamic Brown Butter

This meal was inspired by a dish that I used to order at my favorite restaurant in Oxford Ohio, Kona.  My friend was describing a dish she made the other night, Ravioli in a brown butter sauce, and I instantly began to crave my college favorite.  I absolutely love this dish, and the best part is that it only took about 30 minutes to prepare!

Pasta with a Balsamic Brown Butter
Serves: 4 servings
Source:  Miss J

1/2 lb of pasta (any type works - I used spicy Thai linguine to add a kick to the dish)
4 tablespoons of butter
2 tablespoons of balsamic vinegar
2 red bell pepper (orange will work as well)
1/2 cup of roasted corn
1/8 cup of pine nuts or 1/3 cup of walnuts
1/4 cup grated Parmesan
1 cup of arugula
salt and pepper

Preheat oven to 425 degrees.  Toss red pepper whole with a bit of olive oil. Place on a baking sheet and put on top sheet of preheated oven.  Roast pepper for about 20-25 minutes turning ever 10 minutes until done. When bell pepper is halfway done, add corn to baking sheet.  Once bell pepper is blacked and corn is browned, remove from oven. Set corn aside and place bell pepper in a plastic bag.  Once the pepper cools, remove the blackened skin and slice into long slivers.

Cook pasta according to packaged directions. While pasta is cooking, heat butter on medium heat in a skillet until butter is melted.  Once melted brown the butter for approximately 3 minutes stirring constantly.  Remove from heat.  Mix in balsamic vinegar and salt and pepper and set aside.  In the same skillet, toast pine nuts until golden brown.

Once pasta is done, mix pasta, corn, bell peppers, and pine nuts together and toss with balsamic brown butter sauce.  Serve over a bed of spicy arugula. 

Ratings:
Miss J, 10 out 10
Moe, 9 out of 10
- Miss J