Total time:	Cook pasta according to the directions on the pack

Ingredients

• 3 cups Martelli’s Penne

• 1 tbsp. Olive oil (plus more to toss with)

• 1 clove garlic, peeled and minced

• 1 shallot, peeled and finely chopped

• 3 handfuls baby arugula

• 1/4 pine nuts (toasted)

• grated pecorino cheese

• coarse salt and freshly ground pepper

Directions

For the Topping:

Toast pine nuts in a small sautee pan until just browned. Set aside.

In another sautee pan heat the olive oil on a medium to low setting. Add garlic and shallots and cook until translucent. Add the arugula and sautee until just wilted (you want the leaves to still be a bright green). Remove from heat and add immediately to the noodles in your serving dish. Add pine nuts and grate pecorino according to your taste then toss the whole thing with a bit more olive oil. Add freshly ground pepper and then taste before you salt as the cheese provides quite a bit on its own. Adjust with salt if you need to and then serve immediately.