Ingredients
Equipment
Method
Cook the pasta
- Cook the angel hair or thin spaghetti according to package directions until just tender. Drain and rinse with cold water to stop the cooking.
Make the lemon dressing
- Whisk the olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper until the dressing looks glossy and evenly combined. Use a whisk for a smooth, pourable dressing.
Toss and wilt the arugula
- Toss the drained pasta with the lemon dressing while the pasta is still slightly warm. Mix until every strand is lightly coated.
- Add the fresh arugula and toss gently until it wilts slightly but still looks vibrant green. Keep tossing just until the leaves turn glossy and reduce in volume.
Finish and chill
- Top the pasta salad with shaved Parmesan and toasted pine nuts. Distribute the toppings evenly for balanced bites.
- Chill for 30 minutes before serving so the flavors meld and the salad sets slightly. Cover to prevent drying out.
- Toss again right before serving and adjust seasoning with additional salt and pepper if needed. Serve chilled.
Notes
Pro tip: rinse the pasta well with cold water so it stays delicate and doesn’t turn mushy when tossed with arugula. Refrigerate in a covered container for up to 3 days; stir and refresh with a squeeze of lemon before serving. Freezing is not recommended because the arugula texture will soften. For a gluten-free swap, use gluten-free thin spaghetti and cook to package directions.