Recipe courtesy of Food Network Kitchen

Penne with Arugula and Hazelnuts

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4
Peppery arugula and toasty hazelnuts are tossed with whole wheat pasta, pecorino and lemon juice.



  1. 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.
  2. 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,