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INGREDIENTS Fine salt and freshly ground pepper 1 pound linguine or spaghetti 6 tablespoons unsalted butter 1 cup sliced almonds 2 fresh rosemary sprigs 1/4 teaspoon red-pepper flakes, plus more to taste 1/4 cup freshly squeezed lemon juice, plus more to taste 1 tablespoon finely grated lemon zest 4 to 5 ounces arugula, coarsely chopped (or substitute 4-5 cups baby kale or spinach) Grated Parmesan for serving PREPARATION Bring large pot of heavily salted water to a boil. Add pasta and cook until one minute shy of being al dente, usually one or two minutes less than the package instructions. Scoop out about 1-1/2 cups of the pasta water, then drain the pasta.