Linguine With Butter, Pecorino, Arugula And Black Pepper
1 Lb linguine
1/4 Cup (1/2 stick) butter room temperature
1 1/4 Cup very finely grated Pecorino Romano
1 1/2 Tsp freshly ground black pepper
2 Cup coarsely chopped arugula
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 1 cup 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.