Farfalle with Tomato, Arugula, and Feta!

8 oz. farfalle

4 c. arugula

1 pt. cherry tomatoes, halved

4 oz. feta crumbles

1 t. black pepper

Cook farfalle in boiling water until al dente.  Meanwhile, place arugula and tomatoes in a large colander. Pour cooked farfalle over arugula and tomatoes to drain pasta water, wilt the greens, and warm the tomatoes.  Once water is drained, combine with feta in a large bowl.  Season with black pepper.