1pound gemelli pastasubstitute penne, rigatoni, etc.
2tablespoonsfresh lemon juiceor 1 lemon worth
1tablespoonlemon zestor 1 lemon worth
½cupParmigiano Reggianograted, plus extra for shaving
½teaspooncrushed red pepper flakes
1teaspoonkosher saltplus more to taste
¼cupextra virgin olive oilplus more for finishing
1cupreserved pasta watermight not need all of it
Bring a large pot of salted (2 tablespoons kosher salt) water to boil. Cook pasta to al dente. Reserve the pasta water.
While waiting for pasta to cook, heat a large pan to medium-low heat. Wait 2 minutes for the pan to warm up then coat the pan with the extra virgin olive oil. Saute the garlic for 1-2 minutes, then add the red pepper flakes. Cook for 30 seconds longer.
When the pasta is almost done cooking add a ladle of pasta water to the pan and turn heat to medium.
Add the al dente pasta and the arugula to the pan and toss to coat. Season with a bit of salt and cook for 1 minute. Turn the heat off and set pan aside.
Add the lemon juice, lemon zest, and grated cheese. Toss to emulsify. If the pasta is too dry add a bit more pasta water and toss once more.
Taste test and make final adjustments to salt. Serve in bowls with a drizzle of extra virgin olive oil and shaved Parmigiano Reggiano cheese. Use a vegetable peeler to easily shave the cheese. Enjoy!
Arugula shrinks substantially after wilting. 8 ounces is a lot, but use more if you like.
To add extra texture, leave some of the arugula uncooked, and serve on individual bowls upon plating.
A vegetable peeler makes long shavings of Parmigiano Reggiano with ease.
Leftovers can be stored in the fridge for up to 3 days and can be reheated in the microwave.