Parmesan Arugula Pasta with Shrimp

Ingredients:
1 pack Eisberg Rucola (80 g)
100 g butter
200 g peeled shrimp tails
salt and pepper to taste
garlic
400 g tagliatelle
200 g green peas (in pods)
100 g Grana Padano cheese
olive oil

Preparation:
Melt the butter in a moderately heated pan, then add the cleaned shrimp tails. Season with salt and garlic, and sauté for a few minutes until fragrant.
Meanwhile, cook the pasta in a large pot of salted boiling water, then drain.
Add the cooked pasta to the pan and toss with the shrimp and fresh green peas. While still over the heat, add half of the grated Parmesan and mix well so the flavors combine.
Before serving, sprinkle with fresh Eisberg arugula, drizzle with a little olive oil, and finish with freshly ground pepper and salt to taste.
Serve hot.