Spaghetti and Arugula Salad
Rinse arugula, trim tough stems and spin dry. Rinse bell pepper, cut in half, remove ribs and seeds and cut into very thin strips. Rinse and trim scallions and slice into thin rings. Rinse tomatoes, cut in half, remove seeds and cut into small cubes. Toast pine nuts in a dry pan.
Cook spaghetti in plenty of boiling salted water until al dente. Drain and mix spaghetti in a large bowl with 5 tablespoons olive oil, tomatoes, bell pepper, scallions, parsley and pepper. Season with lemon juice and salt. Mix in arugula and pine nuts. Garnish with Parmesan and serve.