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1 pound elbow macaroni
1/4 cup / 60 ml extra virgin olive oil
4 cups thinly sliced green onions {~3-4 bunches}
3 medium cloves garlic, chopped
fine grain sea salt
lots of freshly ground black pepper
zest and juice of one lemon
1/3 cup / 2 oz grated Parmesan
4 big handfuls arugula
1 large apple, diced
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