Linguine with Arugula, Walnuts and Lemon

Ingredients

• 400 g linguine
• Salt
• 40 g arugula (bundle)
• 1 Organic lemon
• 1 tbsp Olive Oil
• 50 g peeled walnut kernels
• Pepper
• 75 g Gorgonzola cheese

Instructions

1. 1.

   Cook the pasta in boiling salted water according to package instructions until al dente. Drain and set aside.

2. 2.

   Meanwhile, wash and dry the arugula, then tear into smaller pieces as needed. Rinse half a lemon under hot water, pat dry, and grate 1 tsp of zest (use the remainder elsewhere).

3. 3.

   Heat oil in a pan and briefly toast the walnuts. Add the lemon zest and arugula, then stir in the drained pasta. Season with salt and pepper. Plate and crumble Gorgonzola on top.