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.
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By VickiVann
on January 22, 2012
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I was skeptical about the arugula, but this is one terrific side dish! Very easy to prepare and so flavorful. I cut the recipe in half for the two of us and there was plenty left over. Served it with chichen with white wine mushroom sauce. Memorable meal.
By kmbap
PORTLAND, OR
on November 13, 2011
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I love this recipe. It's easy to make and very flavorful. I use less butter and more arugula. I even started growing arugula so I could always have ingredients on hand to make this. Husband and five-year-old daughter love it, too.
By Jajacooking
South africa
on July 24, 2011
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Great and tasty meal thanks. Just had it in Rome, Italy but they served it in Parmesan baskets. They are simple to make, google it, and finish the meal off beautifully. Make sure you place the hot pasta and sauce in the warm basktets so that flavours mix. Yum!
Read all 107 reviews