Summer Pappardelle With Tomatoes, Arugula, And Parmesan

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9 ounces uncooked pappardelle (wide ribbon pasta)

2 tablespoons extravirgin olive oil

1/4 teaspoon crushed red pepper

3/4 garlic cloves, thinly sliced

1 1/2 cup halved yellow tear-drop cherry tomatoes (pear-shaped)

1 1/2 cups halved grape tomatoes

3/4 tablespoon fresh lemon juice

1 teaspoon salt

5 cups loosely packed trimmed arugula

1 1/2 ounces shaved fresh Parmesan cheese

2 bacon slices, cooked and crumbled

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