1 lb. pasta 2 bags baby arugula 3 T. Butter 2 T. Olive oil 1 cup heavy cream S & P 1/2 cup finely chopped walnuts 1 cup grated Romano

Cook pasta al dente.. Heat butter and oil over med. heat. Add arugula and cook, tossing until wilted. Pour in the cream and simmer 2-3 minutes. Season then stir in walnuts. Add pasta to pan. Toss over low heat as you sprinkle on the cheese. Pour into a warm serving bowl, top with some pepper and serve at once.