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.
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