Penne Pasta with Basil and arugula

This is a quick and easy pasta dinner that is quick and easy for a warm spring dinner. This meal cost me about $13.00.  It fed my whole family of six with left overs.   I adapted this recipe from Fine Cooking

1 lb dried penne pasta (my favorite rice pasta is from Tinkyada)
8 oz raw milk feta cheese, crumbled
1cup Italian Asiago Shredded, plus more for serving
2 T olive oil
1/2 tsp salt
4 drops of lemon oil or 2 tsp lemon zest
   freshly ground pepper
1 bunch arugula, (about 2 loosely packed cups), coarsely chopped
1.5 oz fresh basil (about 1 cup), coarsely chopped
1 leek sliced
3 cloves of garlic sliced
 
Bring a large pot of water to boil over hot heat.  Cook the pasta until a dente.  Drain and rice the pasta.
 
In a medium bowl mix the feta crumbled, Asiago, 1 T of the olive oil, lemon zest or oil, 1/2 tsp salt, basil, and 3/4 tsp pepper.
 
Heat the remaining 1 T oil in a skillet over medium heat.  Add the leeks, garlic, and then the arugula.  Heat until just wilted, about 1-2 minutes.  Transfer the mix to the feta mix and mix well.
 
Add the hot pasta and toss to coat.  Season with salt and pepper to taste.  Serve passing the Asiago  at the table.