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Ingredients

• 9 ounces uncooked pappardelle (wide ribbon pasta)
• 2 tablespoons extravirgin olive oil
• 1/4 teaspoon crushed red pepper
• 3/4 garlic cloves, thinly sliced
• 1 1/2 cup halved yellow tear-drop cherry tomatoes (pear-shaped)
• 1 1/2 cups halved grape tomatoes
• 3/4 tablespoon fresh lemon juice
• 1 teaspoon salt
• 5 cups loosely packed trimmed arugula
• 1 1/2 ounces shaved fresh Parmesan cheese
• 2 bacon slices, cooked and crumbled

Description

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