Penne With Brown Butter, Arugula, And Pine Nuts

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1/4 cup extra-virgin olive oil

1 large lemon, zested and juiced

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1 pound penne rigate pasta

1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch pieces, at room temperature

4 cups baby arugula

1 cup cherry or grape tomatoes, halved

1 cup grated Parmesan

1/2 cup toasted pine nuts (see Cook's Note)

2 tablespoons capers, rinsed and drained

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