Peppery arugula and toasty hazelnuts are tossed with whole wheat pasta, pecorino and lemon juice.
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 |
Ingredients
- Kosher salt
- 1 pound dried whole wheat penne pasta
- 1 box baby arugula (5 ounces)
- 1 cup toasted hazelnuts, chopped
- 1/4 cup grated pecorino cheese, plus more, for serving
- 3 tablespoons olive oil
- 4 scallions, sliced thinly
- Juice of 1 lemon
Instructions
- Bring about 1 gallon of water to a boil in a medium pot. Add 1/4 cup salt to the water. Add the penne and cook until al dente, 12 to 15 minutes.
- Drain the pasta and return it to the pot. While the pasta is still warm, add the arugula, hazelnuts, pecorino, oil, scallions and lemon juice. Toss to combine and to allow the arugula to wilt slightly. Serve sprinkled with pecorino,
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 768 |
| Total Fat | 35 g |
| Saturated Fat | 5 g |
| Carbohydrates | 94 g |
| Dietary Fiber | 8 g |
| Sugar | 6 g |
| Protein | 23 g |
| Cholesterol | 9 mg |
| Sodium | 533 mg |