Step 1

1 Bring 4 quarts of water to a boil in a stockpot

Step 2

2 Lightly salt and add the pasta, stir to separate and cook according to the package instructions, until al dente

Step 3

3 Drain and return the pasta to the pot

Step 4

4 While the pasta is cooking, in a 12-inch nonstick skillet over high heat, heat 2 tablespoons of oil until it just begins to smoke

Step 5

5 Add the asparagus, pepper and the 1/2 teaspoon of salt

Step 6

6 Toss to coat and then spread the asparagus in a single layer and cook without stirring, until it begins to brown on one side, about 1 minute

Step 7

7 Add the walnuts and continue to cook, stirring frequently, until the asparagus is tender-crisp and the nuts are toasted, about 4 minutes

Step 8

8 Add the arugula and toss until just starting to wilt, about 1 minute

Step 9

9 Add the asparagus mixture, cheese, vinegar and the remaining 3 tablespoons of oil to the pasta and toss to combine

Step 10

10 Divide the pasta among bowls, and use the coarse side of a box grater to grate a little apple over each bowl

Step 11

11 Serve hot