Time: 30 min.
Complexity: easily
Servings: 4

Roasted hazelnuts bring out the nutty flavor of the whole-wheat pasta in this recipe. Add peppery arugula, pecorino cheese, and a squeeze of lemon juice for a quick and delicious Italian pasta dish perfect for any occasion, from a quick midweek dinner to a Sunday family lunch.

Ingredients:

• 450 g dry whole grain penne pasta (feathers)
• 1 package of small arugula (140 g)
• 1 cup toasted hazelnuts, chopped
• 1/4 cup grated Pecorino cheese, plus extra for serving
• 3 tbsp. l. olive oil
• 4 green onions, thinly sliced
• Juice of 1 lemon

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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penne pasta, hazelnuts, arugula, green onions, Pecorino Romano cheese, lemon juice

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Preparation:

Step 1
• In a medium saucepan, bring about 4 quarts of water to a boil. Add 1/4 cup of salt. Add the penne pasta and cook until al dente, 12-15 minutes.
Step 2
• Drain the pasta in a colander and return it to the pan. While the pasta is still warm, add the arugula, hazelnuts, pecorino, olive oil, green onions, and lemon juice. Toss to evenly distribute the ingredients and allow the arugula to wilt slightly. Serve sprinkled with pecorino.

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