Buttery Lemon Pasta with Almonds and Arugula

Name: Buttery Lemon Pasta with Almonds and Arugula
Ingredients: Salt and freshly ground black pepper; 454 grams (1 pound) linguine, spaghetti, or bucatini; 85 grams (6 tablespoons) unsalted butter; 108 grams (1 cup) sliced or slivered almonds; 2 teaspoons fresh or dry rosemary leaves; 1/4 teaspoon red-pepper flakes, plus more to taste; 59 milliliters (1/4 cup) freshly squeezed lemon juice, plus more to taste; 1 tablespoon finely grated lemon zest; 113-142 grams (4-5 ounces) baby or wild arugula, coarsely chopped, or use baby kale or spinach (4 to 5 cups); Grated Parmesan, for serving