Instructions: Bring water to a boil for pasta. Salt water and boil pasta for 10 minutes or until "al dente." Meanwhile in the bottom of a mixing bowl combine about 1/3 cup extra-virgin olive oil, rind and juice of a lemon, mustard to taste and season with salt and crushed red pepper. Mince some garlic, halve or quarter cherry tomatoes and add to bottom of mixing bowl. Cut arugula into chiffonade (not necessary with watercress).

When pasta is done, drain it and return to pasta pot and toss with chiffonade of arugula; add dressing and toss until well combined.

This recipe yields 2 servings.

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