Lemony Bucatini With Wilted Arugula

• About 25 sticks of spaghetti or fettuccine. I used bucatini. (Alternatively, you can use 1 cup of uncooked pasta of your choice.)
• 2-3 cups arugula (add more if you want)
• 1 1/2 tablespoons extra virgin olive oil
• 1 large clove of garlic - minced
• 1 teaspoon fresh lemon juice
• 1/8 + 1 teaspoons sea salt, plus 1 tsp to salt the pasta water (adjust per your taste preference)
• 1/8 teaspoon crushed red pepper (adjust per your taste preference)
• 1 tablespoon toasted pine nuts (Alternatively, you can use toasted walnuts or toasted slivered almonds)
• Pecorino Romano or Parmiagano Reggiano for garnish

1. Add 1 tsp salt to a large pot of water and bring it to a boil. Add pasta to the water and cook per the manufacturer's instructions. Before draining the pasta, reserve 2 tbsp of pasta water.
2. In a pan, heat olive oil on medium-low heat, add garlic (you may want to lower the heat or take the pan off the heat so the garlic doesn't burn). Stir constantly for about 20-30 seconds.
3. In the same pan as the garlic, on medium-low heat, add cooked pasta, arugula, lemon juice, reserved pasta water, salt, black pepper, and stir well. Cover and let it sit for about a minute, stirring halfway through.
4. Serve warm topped with toasted pine nuts and Pecorino Romano or Parmigiano Reggiano.

i used bucatini, arugula, extra virgin olive oil, clove of garlic, lemon juice, red pepper, nuts, romano

Taken from food52.com/recipes/33924-lemony-bucatini-with-wilted-arugula (may not work)