Spaghetti with Arugula

Recipe adapted from Local Flavors, by Deborah Madison

Sea salt and freshly ground pepper
½ pound whole wheat spaghetti
1 large bunch (about ½ pound) mature arugula
3 tablespoons olive oil, plus extra virgin to finish
1 plump garlic clove, chopped
several pinches red pepper flakes
½ cup walnuts, toasted and chopped
½ cup ricotta (sheep or cow)
freshly grated pecorino cheese

Heat plenty of water for the pasta. When it comes to a boil, add salt to taste and the spaghetti. Cook until al dente and drain. While the spaghetti is cooking, stem the arugula, chop coarsely, and wash. Do not dry.

Warm the oil in a large skillet with the garlic and pepper flakes. Cook over medium heat until the garlic turns light gold, a minute or so, then add the arugula with the water clinging to its leaves. Season with a few pinches of salt and cook until wilted and tender, about 3 minutes. Add the cooked spaghetti directly to the pan, then toss with the walnuts, ricotta, and grated cheese. Season with pepper and serve with extra virgin olive oil drizzled over the top.