Recipe courtesy of Food Network Kitchen

Whole Wheat Penne with Arugula and Hazelnuts

Name: Whole Wheat Penne with Arugula and Hazelnuts
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
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

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A satisfying whole wheat pasta tossed with arugula, hazelnuts, pecorino and lemon juice.

Level: Easy

Total: 30 min
Active: 15 min

Yield: 4 servings

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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.