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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.
Next add in the chopped preserved lemon/s, olives, parmesan cheese, pine nuts, chili flakes and a large pinch of salt and pepper. Toss together and taste for seasoning.
To serve, spoon into a shallow bowl and sprinkle with more parmesan cheese and freshly cracked black pepper.
Recipe by Megan Mitchell