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
Instructions
- 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.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 647 |
| Total Fat | 34 g |
| Saturated Fat | 5 g |
| Carbohydrates | 73 g |
| Dietary Fiber | 5 g |
| Sugar | 3 g |
| Protein | 21 g |
| Cholesterol | 9 mg |
| Sodium | 467 mg |