Cold Penne with Arugula and Hazelnut Pesto

Arugula and hazelnut pesto is a flavorful variation of the classic Genovese pesto that uses basil and pine nuts. Arugula adds a spicy note, and the hazelnuts add a unique flavor and texture.

Ingredients

• 320g of penne pasta
• 2 handfuls of arugula
• 50g of toasted hazelnuts
• 40g of grated Parmigiano-Reggiano
• 1 small clove of garlic
• About 100ml of extra virgin olive oil
• Salt and pepper to taste
• Pasta cooking water, if needed

Preparation

1. Bring to a boil a pot of salted water and cook the penne until al dente following the package instructions. Remember to reserve some cooking water before draining the pasta.
2. In the meantime, prepare the arugula and hazelnut pesto. In a blender, combine the arugula, toasted hazelnuts, Parmigiano-Reggiano, garlic, salt, pepper, and blend everything while gradually adding the extra virgin olive oil until you get a smooth and creamy consistency. If the pesto is too thick, you can add a few tablespoons of the pasta cooking water to thin it out.
3. Drain the penne and quickly cool them under cold water to stop the cooking and keep them al dente.
4. In a large bowl, mix the cold penne with the arugula and hazelnut pesto until all the ingredients are well combined.
5. Taste and adjust for salt and pepper if necessary. If you like, you can also add some lemon juice for freshness.
6. Place the cold penne with arugula and hazelnut pesto in the refrigerator until it’s time to serve.

For an even more Italian touch, you can garnish the dish with some fresh arugula leaves and shavings of Parmigiano-Reggiano on top.

Did You Know?

This dish is perfect for summer lunches when you’re looking for something cool and quick to prepare. The arugula and hazelnut pesto is versatile and can also be used on bruschetta or as a dressing for white meats.