Coarse kosher salt and freshly ground black pepper
3garlic clovesthinly sliced
¼teaspooncrushed red pepper
Zest and juice of one lemon
3cupsfirmly packed arugula
Set a large pot of water on to boil and cook the pasta according to package directions.
Meanwhile, in a large skillet, combine 1 tablespoon olive oil with bread crumbs and pistachios, stirring to coat evenly. Place the pan over medium heat and toast, stirring, until the breadcrumbs are golden brown, about 10 minutes. Transfer the mixture to a small bowl and season with salt and pepper.
In the same pan, heat the remaining 5 tablespoons olive oil over medium low heat. Add the garlic and crushed red pepper and allow to cook gently, stirring, until the garlic is a pale blonde color, about two minutes. Add the lemon zest and remove from the heat.
When the pasta is done cooking, drain and return to the pot. Combine with the breadcrumb mixture, garlic oil, and arugula, tossing to coat the pasta completely and wilt down the greens. Serve with a squeeze of lemon juice and a sprinkling of Parmesan cheese if desired.