Whole Wheat Penne with Arugula and Hazelnuts
A satisfying whole wheat pasta tossed with arugula, hazelnuts, pecorino and lemon juice.
- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 4 servings
Ingredients
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
Directions
- Bring a medium pot of salted water to a boil. Add the pasta and cook until al dente, 12 to 15 minutes.
- 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.
- Divide the pasta among plates and serve.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
Get the Recipe
Perfect Cranberry Sauce
This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.
Now Playing
Perfect Cranberry Sauce 00:33
This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.
Get the Recipe
Now Playing
Sticky Pecan Pull-Apart Bread 00:37
This simple dessert is a crowd pleaser that only uses a few ingredients.
Get the recipe
Now Playing
Sheet Pan Thanksgiving Sides 01:22
All of turkey's favorite sidekicks bake together on one sheet pan.
Get the Recipe
Now Playing
Turkey Bread 00:58
This bread makes for an awesome centerpiece at any Thanksgiving table.
Get the Recipe
Now Playing
Ree's Perfect Pot Roast 04:14
Lots of trial and error went into the recipe for Ree's Perfect Pot Roast.
Get the recipe
Now Playing
Giant Peanut Butter Cookie 00:59
Win the next cookie swap with this gigantic cookie-cake.
Get the Recipe
