Preparation time: 35 min   

Ingredients                                                     

 

• 170g pasta Divella
• 2 tbsp Filippo Berio or
• Speroni Extra Virgin olive oil
• 2 garlic clove, crushed
• 1/4 tsp Chilli
• 1tsp lemon peel
• 85g argula
• salt, paper
• 1/4 cups walnuts
• parmesan cheese

Heat the oil over medium heat. Add the garlic and chilli. Fry about 10 minutes, or until garlic is not browning and absorbed all the oil. Add lemon peel and remove from heat.

Cook pasta as directed on the package. While the pasta cooks, place the arugla in a large bowl or pot. Drain the pasta and mix with aruglia. Add the mixture of garlic, chilli, and pepper. Put the pasta on the plate, sprinkle with fried walnuts, parmesan cheese and serve.