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
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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