Whole Wheat Penne with Arugula and Hazelnuts

A satisfying whole wheat pasta tossed with arugula, hazelnuts, pecorino and lemon juice.
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  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: 4 servings
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Kosher salt

12 ounces whole wheat penne

5 ounces baby arugula

1 cup blanched hazelnuts, chopped

1/4 cup grated pecorino

3 tablespoons extra-virgin olive oil

4 scallions, thinly sliced

Juice of 1 lemon


  1. Bring a medium pot of salted water to a boil. Add the pasta and cook until al dente, 12 to 15 minutes.
  2. Drain the pasta. While the pasta is still warm, add the arugula, hazelnuts, pecorino, olive oil and scallions. Toss to combine and finish with the lemon juice.
  3. Divide the pasta among plates and serve.
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