Bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to the package instructions, usually about 10-12 minutes, until al dente. Reserve 1/2 cup of pasta water before draining. Drain the pasta and set aside.
Prepare the Crispy Capers:
While the pasta cooks, heat the olive oil in a small skillet over medium-high heat. Add the capers and fry them for about 2-3 minutes, or until they become crispy and golden brown. Be careful not to burn them. Once crispy, remove from the heat and set aside.
Combine the Pasta and Arugula:
In a large mixing bowl, add the drained farfalle pasta and arugula. The heat from the pasta will gently wilt the arugula, releasing its flavor.
Add Lemon and Seasonings:
Zest the lemon directly into the bowl with the pasta. Squeeze the juice of the lemon over the pasta, making sure to catch any seeds. Add salt, pepper, and red pepper flakes (if using) to taste. Toss everything together gently to combine.
Serve and Garnish:
Add the crispy capers on top of the pasta for crunch and garnish with freshly grated Parmesan cheese, basil, or parsley for added flavor and color. Serve immediately.
Serving and Storage Tips:
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