Cook Pasta: Begin by boiling salted water in a large pot. Add your favorite pasta and cook until al dente, approximately 8-10 minutes. Don't forget to reserve ½ cup of pasta water before draining!

Prepare Persimmons: While the pasta cooks, slice your ripe persimmons into thin wedges. If you’re using the Hachiya variety, be sure to peel them for delightful sweetness while keeping Fuyu with the skin on.

Sauté Greens: In a large skillet, heat a couple of tablespoons of olive oil over medium heat. Add the fresh arugula and sauté for about 2 minutes, just until wilted but still vibrant and bright.

Combine Ingredients: Once the arugula is just right, add the drained pasta and sliced persimmons to the skillet. Toss everything together, adding the reserved pasta water a little at a time until you achieve a glossy coat.

Season and Serve: Generously sprinkle with freshly grated Parmesan cheese, then season with salt and pepper to taste. Give it a good toss, plate it up, and prepare to dig in!

Finalize Presentation: For an extra touch of decadence, drizzle with more olive oil just before serving. Enjoy your beautiful pasta creation immediately—your guests will delight in its flavors!