Penne with Walnuts and Crispy Parmesan Croutons

01Method

1. 1

   Cook the pasta in salted boiling water until it reaches the desired firmness, then drain.

2. 2

   While the pasta cooks, finely chop the walnuts. Mince the garlic. Tear off the parsley leaves and set some aside for garnish, then chop the remainder.

3. 3

   Tear the bread into bite-sized pieces. Heat half the oil in a pan and fry the bread until golden brown.

4. 4

   Grate the hard cheese and stir about half of it into the toasted bread pieces near the end of cooking.

5. 5

   Remove the bread from the pan and wipe it clean with a cloth. Pour in the remaining oil and warm it. Toast the walnuts until fragrant, then add the garlic and cook briefly—be careful not to burn it.

6. 6

   Add the cooked pasta to the pan with the walnuts and garlic. Mix in the arugula, chopped parsley, lemon juice, and season with pepper. Toss everything together.

7. 7

   Divide the mixture among plates, top with the bread pieces and remaining cheese, and garnish with fresh arugula and parsley.