Boil a large pot of salted water, then add your chosen pasta. Cook according to package instructions until al dente, typically about 8-10 minutes, remembering to reserve ½ cup of the pasta water before draining.

In a large skillet over medium heat, drizzle some extra virgin olive oil. Add the fresh arugula and sauté for about 2 minutes until it wilts beautifully but remains vibrant in color.

Gently fold the drained pasta and sliced persimmons into the skillet with the sautéed arugula. Toss everything together, adding a splash of the reserved pasta water to help coat the ingredients.

Sprinkle your dish with salt and pepper to taste, and top with a generous amount of grated Parmesan cheese for a creamy finish.

Serve the pasta immediately on warm plates, drizzling with additional olive oil if desired for that extra touch of richness.