Spaghetti with Sun-Dried Tomatoes and Arugula
Cook the spaghetti in boiling salted water until al dente. Toast the walnuts in a dry pan. Drain the sun-dried tomatoes, reserving the oil. Coarsely chop the tomatoes. Rinse the arugula and pat dry. Remove any tough stems and coarsely chop.
Puree the nuts, both varieties of tomatoes, the double cream, and 4-5 tablespoons of the reserved oil. Stir in the arugula, and season to taste with pepper. Mix the sauce with the drained spaghetti and toss to combine. Transfer to warm plates, garnish with arugula, and serve.