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GF Pasta with Hazelnuts, Parmesan, and Arugula

Prep Time12 minutes
Cook Time10 minutes
Total Time22 minutes
Course: dinner, Pasta
Cuisine: Italian
Keyword: arugula, Balsamic Syrup, butter, gluten free, gluten free pasta, hazelnuts, parmesan cheese
Servings: 4 servings
Author: GFchow @ gfchow.com

Ingredients

  • 1/4 cup hazelnuts toasted and rough chopped, save some for garnish
  • 1 box penne pasta gluten free (any gf noodle would work)
  • 4 tablespoons unsalted butter
  • 4 tablespoons olive oil
  • 4 garlic cloves finely minced
  • Large pinch of salt and freshly ground black pepper
  • Small pinch of red pepper flakes
  • 1/2 lemon zested
  • 2-3 large handfuls of arugula washed and dried
  • 1/2 cup parmesan grated or a combination of grated and shaved, if using shaved add it as garnish
  • 2 tablespoons balsamic syrup

Instructions

  • Toast the hazelnuts in an oven at 350 degrees or in a pan over medium heat for 8-10 minutes. Set a timer! Once toasted, let cool and then rough chop. Set aside.
  • Bring a large pot of salted water to a boil and cook the pasta until al dente following package directions. Drain pasta.
  • While the pasta is cooking, heat the butter and oil over medium-low heat in a large pan. Once the butter and oil begin to foam, add the garlic and stir for approx 1 minute until the garlic begins to brown. Then add the salt, pepper, red pepper flakes, and lemon zest and mix together. Set the spiced butter-oil aside for 5 minutes to allow the flavors to meld.
  • Place arugula in a large bowl. Then add the hot pasta and the butter-oil mixture. Toss to combine. The arugula will wilt slightly. Drizzle with balsamic syrup, top with hazelnuts and grated parmesan.
  • Transfer pasta to a large serving bowl and top with some more hazelnuts and shaved parmesan if desired.

Notes

Experiment with other nuts.
Other greens can be substituted for the arugula such as spinach, kale, swiss chard.  If you choose to use either kale or swiss chard there's a few things to keep in mind since they are more fibrous than arugula and spinach...1 ) be sure to remove the fibrous stem, 2) cut or rip the leaves into smaller pieces and 3) sauté or steam the greens before adding to the pasta.