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Ingredients
1 full load of pasta dough made into linguine
1 tablespoon olive oil
1/2 cup slivered red bell pepper
2 thin slices of pancetta, prosciutto, or Black Forest Ham, minced (about 2 tablespoons)
3 cloves garlic, thinly sliced
1 bunch of arugula, stemmed, trimmed and drained (about 2 cups slightly packed)
or watercress can be substituted

Make linguine and set aside
In a large skillet, preferably non-stick, combine the olive oil, red pepper, pancetta and garlic
Cook over medium- low heat until the garlic is golden and the pepper is tender, about 5 minutes
Remove from the heat, cover and keep warm
Meanwhile, cook the linguine until al dente
Ladle about 1/4 cup of the pasta cooking liquid into a large serving bowl
Drain the pasta
Stir the arugula into the pasta cooking liquid in the serving bowl just until wilted
Add the cooked pasta and toss to blend
Drizzle the red pepper and oil mixture over the pasta, toss gently and serve.