Linguine with Butter, Pecorino, Arugula and Black Pepper

By bakeaholic

Ingredients

• Salt
• 1 pound linguine
• 1/4 cup (1/2 stick) butter, room temperature
• 1 1/4 cups very finely grated Pecorino Romano
• 1 teaspoons freshly ground black pepper
• 1 cup coarsely chopped arugula

Details

Servings 4
Preparation time 10mins
Cooking time 25mins
Adapted from foodnetwork.com

Preparation

Step 1

Directions

Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until it is al dente, stirring frequently, about 8 minutes. Drain, reserving 2 cups of the cooking liquid.

Immediately toss the hot pasta in a large bowl with the butter to coat. While tossing the linguine, gradually sprinkle the cheese, pepper, and enough of the reserved cooking liquid evenly over the linguine to moisten. Add the arugula and toss to combine. Season the pasta, to taste, with salt. Divide the pasta among 6 plates and serve.

Recipe courtesy of Giada De Laurentiis

CATEGORIES:

Arugula

Appetizer

Pasta Dishes

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