Linguine With Butter, Pecorino, Arugula And Black Pepper

Looking through my meatless recipes for tonight's Meatless Monday dinner, I decided to try this pasta dish I have been looking at and putting off because it is just so simple, I was afraid we wouldn't enjoy it as much as some if the more complicated dishes. I was right and wrong. We all liked it a lot, but we didn't adore it. I did make one change. The original recipe called for only one cup of arugula, I doubled that and used 2 cups.  Personally I think I would like even more, but two cups were a pretty good amount.  It was strong on the black pepper flavor which was nice, as everything else in the dish (well except the arugula) was in the plain side. Oh the plus side, fast and easy. Down side not an omg dish. I liked it better than some dishes I have rated a 3.5 but that's still what I'm going with.



Linguine With Butter, Pecorino, Arugula And Black Pepper

Salt
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.




Comments

Post a Comment

Popular posts from this blog

Pork Schnitzel with Dill Cream Sauce

Image
I am not the biggest fan of pork chops. I like pork tenderloin, bacon, ham, etc, but chops not so much. I do dig a good pan sauce however so I still was kind of excited. I do like good schnitzel, yes pork schnitzel, but this recipe did not produce that wonderful schnitzel I like. The sauce was pretty yummy and the boys didn't complain about the s so it must be my issues (again:).  My husband picked it off Pinterest and since it was from allrecipes.com I have no problem posting it here. (I am always a little concerned about allrecipes. I have had a few really good recipes, several fixable and a few bad recipes from them.)  I totally forgot about sides when I was at the store, so I cooked a half a box of whole wheat pasta I had cluttering up the pantry and tossed it with a bit of butter.   (and then dill sauce ;) And I steamed some broccoli too.  The boys rated it a 4 & a 4.5, I am torn because the sauce was a 4.5 for sure, the pork more like a 3 for...
Read more

Mollet Eggs Florentine

Image
Anytime I think I think I'm pretty good in the kitchen, I try to peel a boiled egg!  I have no idea how anyone can get those perfect, smooth eggs.  Mine look like surface of the moon or somewhere they test bombs!  It was meatless Monday, so in order to keep the boys from rebelling completely, I decide to make an egg dish. (they get some protein that way)  They looked beautiful, and except for the complete pain in the butt part (peeling the eggs) it wasn't too hard to make.  It was well received by my husband(he really liked it actually) , but the boy didn't care for it much.  (too much green IMO)  I thought it was good too despite the fact that I was ready to kill someone after "peeling" the eggs)  It is Jacques Pepin recipe I found on pinterest.   Only thing I might suggest is when he says to shake the pan to crack the eggs, I think he means gently move the eggs until they crack.  I had two casualties after the "shake"  That w...
Read more

Ravioli In Mushroom-Walnut Cream Sauce

Image
I found this recipe in the to try file and it looked good, and was quick and easy. Perfect for meatless Monday. Now that mushrooms aren't a veto ingredient for my son, I was totally psyched to have this.  I searched for the source of this recipe, and i found it on the olive garden website. This wasn't where I got it from, but it read identical. While this wasn't an omg dish, I totally dug the heavy mushroom content.  I said 3.5. The boy, who still doesn't like mushrooms, said 2.5. My husband started out at rating it a 3, but when I saw him scraping his plate to get the last if the sauce, he agreed it was a 3.5.  I'm fully aware that my love and lack of mushrooms skewed me in favor of this dish. I made sure to stir the mushroom/walnut mixture. I was afraid it would burn the nuts. I think next time, I would start the mushrooms for a bit before I add the walnuts.  And the dish felt like it needed salt, until the end where it seemed all the parm was lurking, so I gu...
Read more