Whole Wheat Penne with Arugula and Hazelnuts

2017-10-25
  • Yield : 4 servings
  • Cook Time : 15m
  • Ready In : 30m
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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

Method

Step 1

Bring a medium pot of salted water to a boil. Add the pasta and cook until al dente, 12 to 15 minutes.

Step 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.

Step 3

Divide the pasta among plates and serve.

Step 4

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