Spaghetti with cream of peppers and walnuts

- spaghetti alla chitarra (egg pasta): 400 gr.
- heavy cream: 200 gr.
- red peppers: 3
- walnuts: 10 kernels
- olive oil: ½ cup
- arugula: 1 bunch  
- salt

Clean and slice the peppers, cook in sauce until they soften and then blend. Add cream and heat the mixture for a few minutes. Add the chopped walnuts, chopped arugula, salt and spaghetti alla chitarra.
Garnish with arugula and walnuts kernels. Serve hot.