1 lb spaghetti (any pasta)
2 tbsps olive oil and 1/2 cup olive oil
5-6 cloves garlic, minced
2 cups arugula (or spinach)
12 oz roasted red peppers (or cherry tomatoes)
1/4 cup walnuts (pine nuts?)
1-2 marinated artichokes (maybe black olives, you get the picture)
1/3 cup reserved cooking water
1 lemon, juice and zest
1/4 cup white wine (red would probably work)
Start by lightly browning the garlic in 2 tbsp olive oil. Toss in the walnuts, roasted peppers and artichokes and remove from heat.
Mix together 1/2 cup olive oil, juice of 1 lemon, 1/4 cup white wine and a few grinds of fresh black pepper. Add this liquid mixture to the vegetable mixture.
Meanwhile cook the spaghetti and reserve 1/3 cup of the cooking liquid. Now drain and toss in the arugula and mix together with the rest. Add as much of the reserved liquid as you need.
Add zest of lemon and top with parmesan.