In a cast iron pot, bring salted water to a boil. Then add the fusilli pasta in and let cook until al dente.

While the pasta is cooking, prepare additional ingredients: chop the fresh garlic and sundried tomatoes thinly.

In a separate cast iron skillet, heat on high then add the butter to coat.

Add the chopped fresh garlic cloves into the coated cast iron skillet, let cook until fragrant.

Add the sundried tomatoes into the same skillet, stir to combine.

Once the pasta is al dente, turn off the heat and add some of the pasta water into the second skillet. Let cook down for a few minutes.

Add the remaining pasta from the pot into the skillet, and season with salt and pepper to taste

Add in the fresh arugula and stir to combine, until the arugula is wilted down.

Add in the juice of one lime, and top with Manchego or any shredded cheese of your choice.

Enjoy!