Bring a large stock pot of water up to a boil. Liberally season with salt then add the pasta. Cook per package directions until al dente. Drain.
Add the cooked pasta to a large bowl and drizzle in the oil followed by the arugula. Toss to wilt.
To serve, spoon into a shallow bowl and sprinkle with more parmesan cheese and freshly cracked black pepper.
Recipe by Megan Mitchell