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Penne with Arugula and Hazelnuts

Recipe courtesy of Food Network Kitchen

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Penne with Arugula and Hazelnuts

Name: Penne with Arugula and Hazelnuts
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4
Ingredients: Kosher salt; 1 pound dried whole wheat penne pasta; 1 box baby arugula (5 ounces); 1 cup toasted hazelnuts, chopped; 1/4 cup grated pecorino cheese, plus more, for serving; 3 tablespoons olive oil; 4 scallions, sliced thinly; Juice of 1 lemon

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Peppery arugula and toasty hazelnuts are tossed with whole wheat pasta, pecorino and lemon juice.

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Level: Easy

Total: 25 min
Active: 25 min

Yield: 4

Level: Easy

Total: 25 min
Active: 25 min

Yield: 4

Ingredients

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Kosher salt

1 pound dried whole wheat penne pasta

1 box baby arugula (5 ounces)

1 cup toasted hazelnuts, chopped

1/4 cup grated pecorino cheese, plus more, for serving

3 tablespoons olive oil

4 scallions, sliced thinly

Juice of 1 lemon

Directions

Bring about 1 gallon of water to a boil in a medium pot. Add 1/4 cup salt to the water. Add the penne and cook until al dente, 12 to 15 minutes.
Drain the pasta and return it to the pot. While the pasta is still warm, add the arugula, hazelnuts, pecorino, oil, scallions and lemon juice. Toss to combine and to allow the arugula to wilt slightly. Serve sprinkled with pecorino,

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Penne with Arugula and Hazelnuts