||Cook spaghetti according to package instructions. Drain while reserving 1/2 cup pasta water.
||In a heated pan, add oil and cook the pine nuts for a minute. Remove from pan and keep aside.
||In the same pan, add oil and the beef and fry for 3-5 minutes until browned. Add salt, garlic, rosemary, sun-dried tomatoes, and spinach and sauté until spinach wilts. Add a teaspoon of pine nuts.
||Toss spaghetti into pot with spinach. Thin with pasta water as needed.
||Finally, add in parmesan, spinach and arugula and sprinkle salt and pepper. Serve warm with each serving garnished with oil, pine nuts and parmesan.