Whole-wheat spaghetti with arugula, walnuts and sheep's milk cheese

Time 1 hour
Yields Serves 2
Whole-wheat spaghetti with arugula, walnuts and sheep’s milk cheese

Heat the oven to 350 degrees. Spread the walnuts on a baking sheet and toast until lightly browned, 7 to 9 minutes. Chop the nuts and set them aside.


Cook the spaghetti in plenty of rapidly boiling salted water until al dente, about 7 to 8 minutes.


Warm the oil in a large skillet, with the garlic and the red pepper flakes. Cook over medium heat until the garlic turns light gold, 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.


When the pasta is done, scoop it out and add it directly to the pan with a little of the cooking liquid. Add the walnuts and cheese and toss well. Serve with extra-virgin olive oil drizzled over the top.

While the spaghetti is cooking, pluck the leafy parts off the arugula from the stems. (When arugula is very large, the stems become coarse and stringy.) Chop coarsely and wash. Do not dry.

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