Linguine with Butter, Pecorino, Arugula and Black Pepper

Name: Linguine with Butter, Pecorino, Arugula and Black Pepper
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Cuisine: european
Ingredients: Salt; 1 pound linguine; 1/4 cup (1/2 stick) butter, room temperature; 1 1/4 cups very finely grated Pecorino Romano; 1 1/2 teaspoons freshly ground black pepper; 1 cup coarsely chopped arugula

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Level: Easy
Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 4 servings

Level: Easy
Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 4 servings

Ingredients

Salt

1 pound linguine

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

1 1/4 cups very finely grated Pecorino Romano

1 1/2 teaspoons freshly ground black pepper

1 cup coarsely chopped arugula

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 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.