1 pound linguine
1/2 cup olive oil
4 ounces arugula, trimmed
1 cup freshly grated Parmesan cheese
1/2 cup sunflower seeds, toasted
additional freshly grated Parmesan cheese
1Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
2 Meanwhile, heat oil in heavy large skillet over medium heat. Add arugula and stir until just wilted, about 30 seconds. Remove from heat.
3 Drain pasta and return to pot. Add arugula and toss well. Add 1 cup Parmesan and salt and pepper to taste; toss well.
4 Transfer to bowl. Sprinkle with pine nuts. Serve immediately, adding additional Parmesan, if desired.