Ingredients

• 6 tablespoons extra-virgin olive oil
• 1/4 cup pine nuts
• Grated zest of 4 lemons
• 2 jalapeno peppers, cored, seeded and thinly sliced
• 10 ounces baby arugula, trimmed
• 2 tablespoons freshly grated Pecorino

Be sure to rinse the leaves thoroughly, as they tend to hang onto a lot of grit

Heat oil in a 14-inch skillet over medium heat. Add pine nuts and toast until golden brown, 2 to 3 minutes. Add lemon zest and jalapenos, and cook for 1 minute. Add arugula and stir until just wilted, about 30 seconds. Remove from heat and toss with grated cheese. Place on a warmed platter and serve.

Makes 8 to 10 side servings.

-- "Molto Batali: Simple Family Meals From My Home to Yours" by Mario Batali