Penne with Arugula, Toasted Hazelnuts and Parmesan

(Last Updated On: June 13, 2019)

In Italy, many of the most delicious dishes are very simple. The key is to use very few ingredients, but most importantly, only the freshest. Here, you cook with the season.

This fresh penne pasta dish is tossed simply with farm fresh peppery arugula lettuce, sweet cherry tomatoes, and pan toasted hazelnuts. It’s dressed simply in olive oil and sprinkles with shaved Parmesan cheese.

Each of the ingredients has its own voice in the dish, which doesn’t get lost when combined. It’s easy to experiment with this dish: adding spinach instead of arugula, or pine nuts instead of the hazelnuts. Or try feta cheese instead of the Parmesan. The key is to cook with the freshest possible ingredients, and keep it simple.

Here are some additional Italian inspired recipes you might enjoy:

Penne with Tomato Arugula Hazel Nuts and Parmesan

Penne Tomato Arugula Chestnut

Penne Pasta with Arugula and Hazelnuts


  • 4 Servings
  • 4 Cups Penne Pasta - Cooked Al Dente
  • 1/4 Cup Extra Virgin Olive Oil
  • 3 Cloves Garlic - Diced
  • 1 Cup Arugula Lettuce
  • 1/4 Cup Hazelnuts - Roughly Chopped
  • 7 Cherry Tomatoes, Quartered
  • 1/4 Cup Shaved Parmesan Cheese
  • Pinch Crushed Red Pepper Flakes
  • Salt and Pepper to Taste


  1. Add the olive oil to a saute pan over medium heat.
  2. Add the garlic and hazelnuts and saute until they begin to brown. Remove from heat.
  3. Drizzle enough of the olive oil mixture of the pasta to completely coat it. Reserve the rest.
  4. Toss the pasta gently with the arugula and tomatoes and crushed red pepper and salt and pepper.
  5. Top with shaved Parmesan.
  6. Drizzle a little of the extra olive oil mixture over the top, or use the oil mixture to top toasted crusty bread to serve on the side.
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Penne with Arugula and Hazel nuts



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