Instructions

1. Bring a big pot of salted water to boil.
2. While water is boiling, roughly chop the almonds. (skin on or off, doesn’t matter)
3. Trim and slice the scallions into 1/4 centimeter pieces.
4. Finely chop garlic.
5. Wash and roughly chop the arugula, removing any woody stems.
6. Using a vegetable peeler, peel off the lemon zest, and then finely chop it.
7. Once the water is boiling put in the pasta.
8. In the meantime, heat the olive oil over a medium flame in a pan big enough to hold all of the pasta. Add the almonds and let them begin to brown (about 2 minutes).
9. Add the scallions, anchovies and garlic and stir, tossing over heat for about a minute until the scallions wilt a bit and the anchovies being to fall apart.
10. By this time your past should be almost cooked (fresh pasta cooks fast) . Using a cup, reserve a cup of the cooking water, and drain the pasta.
11. Add the drained pasta to the pan with the almonds and scallions. Stir and mix, adding about half of the reserved water. Add the grated lemon zest and the chopped arugula, tossing and mixing. You might have to add the arugula a bit at a time, as it wilts.
12. When it is well mixed, add the juice from the lemon you have zested and the rest of the pasta cooking water. Toss well.
13. Turn off the heat and add a drizzle of really great olive oil, and stir.
14. Serve. You can top with with either freshly ground black pepper or red pepper flakes.
15. *You can make this with dried pasta, but it will just take a bit longer.