Linguine with Butter, Pecorino, Arugula, and Black Pepper

Name: Linguine with Butter, Pecorino, Arugula, and Black Pepper
Yield: 6 servings
Ingredients: 1 pound linguine; 1/4 cup (1/2 stick) unsalted butter, at room temperature; 1 1/4 cups very finely grated Pecorino Romano cheese; 1 1/2 teaspoons freshly ground black pepper; 1 cup coarsely chopped arugula; Salt, to taste

January 26, 2012

Simple, simple, simple, but so good—this is truly one of the fastest dishes you can make, and one of the best.

Recipe information

Yield
6 servings

Ingredients

1 pound linguine

1/4 cup (1/2 stick) unsalted butter, at room temperature

1 1/4 cups very finely grated Pecorino Romano cheese

1 1/2 teaspoons freshly ground black pepper

1 cup coarsely chopped arugula

Salt, to taste

Preparation

Step 1
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 1/2 cups of the pasta water.
Step 2
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 pasta water evenly over the linguine to moisten. Add the arugula and toss to combine. Season the pasta with salt. Divide the pasta among 6 plates and serve.

Everyday Pasta

TagsPasta Linguine Italian European Pecorino Cheese Dairy Arugula Leafy Greens Vegetable Main Starter Dinner Nut Free Vegetarian Easy 5 Ingredients or Fewer Quick Simmer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes