Best Penne With Arugula And Hazelnuts Recipes

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WHOLE WHEAT PENNE WITH ARUGULA AND HAZELNUTS



Whole Wheat Penne with Arugula and Hazelnuts image

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

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 8

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

Steps:

  • 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.

HERBED HAZELNUTS



Herbed Hazelnuts image

Provided by Food Network Kitchen

Categories     appetizer

Time 17m

Number Of Ingredients 0

Steps:

  • Spread 3 cups hazelnuts on a baking sheet; roast at 400 degrees F until toasted, 10 minutes. Cool slightly, then wrap in a towel and rub to remove the skins. Heat 3 tablespoons olive oil in a skillet. Add the nuts, 1 1/2 teaspoons chopped thyme, 1/2 teaspoon each lemon zest and chopped rosemary, 1 teaspoon kosher salt and 1/4 teaspoon pepper; cook, stirring, 2 minutes.

PENNE WITH ARUGULA AND WALNUT PESTO



Penne with Arugula and Walnut Pesto image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 27m

Yield 4 to 6 servings

Number Of Ingredients 9

1/2 cup extra-virgin olive oil, eyeball it
2 cloves cracked garlic
12 ounces arugula, stems removed
1/2 cup walnut pieces or 2/3 cup walnut halves, toasted
1/4 teaspoon ground or grated nutmeg
Salt and pepper
1/2 cup grated Parmigiano-Reggiano
1 pound penne rigate (with lines) pasta
1/3 pound fresh green beans, cut into thirds

Steps:

  • In a small saucepan over medium heat cook garlic in oil 5 minutes, then remove pan from stove top. Fill the food processor with arugula, loosely packed. Add walnuts and 1/2 of the warm oil and both cloves of garlic to the arugula in the processor. Add nutmeg, salt and pepper to the processor bowl, set lid in place and pulse grind the mixture into a thick paste. Add any remaining arugula to the processor and grind into the paste by pulsing the processor again. Transfer arugula paste to a large pasta bowl. Stir in the remaining oil and the cheese. Taste pesto sauce and adjust seasonings.
  • While cooking penne to package directions for al dente, watch the time. After about 6 minutes, add green beans to the pasta pot. The beans will cook along with pasta the last 2 or 3 minutes. Drain pasta and beans together in a colander then transfer hot pasta and beans to the pasta bowl with the pesto in the bottom. Toss pasta and beans with pesto for 2 to 3 minutes to combine and evenly coat the pasta and beans with the pesto sauce. Serve immediately.

PENNE WITH BROWN BUTTER, ARUGULA, AND PINE NUTS



Penne with Brown Butter, Arugula, and Pine Nuts image

Provided by Giada De Laurentiis

Time 19m

Yield 4 to 6 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
1 large lemon, zested and juiced
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 pound penne rigate pasta
1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch pieces, at room temperature
4 cups baby arugula
1 cup cherry or grape tomatoes, halved
1 cup grated Parmesan
1/2 cup toasted pine nuts (see Cook's Note)
2 tablespoons capers, rinsed and drained

Steps:

  • For the dressing: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper until smooth. Set aside.
  • For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
  • In a high-sided skillet, whisk the butter over medium heat until melted. Simmer until foamy. Continue to cook until the butter has a nutty aroma and turns a caramel color, 3 to 5 minutes. Remove the pan from the heat. Add the pasta, dressing, arugula, tomatoes, Parmesan, pine nuts, and capers. Toss until coated, adding the reserved pasta water, 1 tablespoon at a time to loosen the sauce, if needed. Transfer to a large bowl and serve.

HAZELNUT AND ARUGULA PESTO



Hazelnut and Arugula Pesto image

Tweak the ingredients of classic pesto to try this arugula-hazelnut version.

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 8

1/3 cup lightly toasted hazelnuts
3 cups loosely packed arugula
1 teaspoon chopped garlic
Kosher salt
1/4 cup coarsely grated Parmesan
1/4 cup coarsely grated Pecorino-Romano
1/2 cup extra-virgin olive oil
1 teaspoon lemon zest

Steps:

  • Put the hazelnuts in a food processor and pulse until finely ground. Add the arugula, garlic and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and Pecorino-Romano and pulse to combine. With the food processor on, slowly pour in the oil and process until combined. Transfer to a bowl and stir in the lemon zest.

PENNE WITH BEEF AND ARUGULA



Penne with Beef and Arugula image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

1 (1-pound) New York strip steak
1 teaspoon herbs de Provence
1 garlic clove, minced
3/4 cup extra-virgin olive oil, plus 3 tablespoons
1 pound penne pasta
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1/2 teaspoon salt, plus more for steak and pasta water
1/2 teaspoon freshly ground black pepper, plus more for steak
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
2 cups chopped arugula

Steps:

  • Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic. In a skillet, heat 3 tablespoons olive oil over medium heat. Cook steak about 7 minutes per side. Remove the meat from pan and let it rest for 5 minutes. Thinly slice the steak. Set aside.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/4 cup of pasta water.
  • In a small bowl, whisk together the balsamic vinegar, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, fresh herbs, and 3/4 cup olive oil. In a large bowl toss the pasta with half of the salad dressing and the reserved pasta water. Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper, as needed. Toss, pack for the picnic, or serve.

PENNE WITH ARUGULA AND HAZELNUTS



Penne with Arugula and Hazelnuts image

Peppery arugula and toasty hazelnuts are tossed with whole wheat pasta, pecorino and lemon juice.

Provided by Food Network Kitchen

Time 25m

Yield 4

Number Of Ingredients 8

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

Steps:

  • 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,

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