Summer Pasta

Bring a stockpot of water to a boil and saltit. Rinse and trim the mushrooms; slice them as thinly as you can and put them in a large bowl. Rinse the thyme; strip enough leaves off the stems to measure 1/2 teaspoon and add them to the bowl (save the rest for another use). Rinse the lemon and zest it using the small side of a box grater or a microplane; halve it and juice half into the bowl. Peel and grate 3 garlic cloves (or chop them until they’re almost a paste). Add the garlic to the bowl along with the lemon zest, oil, and a sprinkle of salt and pepper; toss to combine and set aside to marinate.

Put the walnuts in a dry small skillet over medium-low heat and toast, tossing occasionally and watching carefully to be sure they don’t burn, until they’re evenly browned and aromatic, 5 to 7 minutes.

Add the pasta to the boiling water and stir occasionally. Start tasting it after 7 minutes; it should be tender but not mushy. Meanwhile, rinse and dry the arugula. When the pasta is done, drain it into a colander. Transfer the pasta to the bowl with the mushrooms and toss immediately until they’re thoroughly combined. Add the arugula and toss again. Taste and adjust the seasoning. Serve the pasta and mushrooms immediately, topped with the toasted walnuts.