Zion Shares Linguine with Butter, Pecorino, Arugula and Black Pepper
This is a recipe that I made for my family one Friday night. I decided to make this meal, because I wanted to make more meals for my family.
Fresh Arugula (I like the flavor of this lettuce) from my garden. In place of
Pecorino cheese I used Romano cheese. My family enjoyed this pasta dish. For this dish I realized I should not have drained all the water from the pasta. It was a little dry, but it was still yummy!!!
Linguine with Butter, Pecorino, Arugula and Black Pepper Recipe
- 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.
- 5 Hearty Fall Pasta Recipes (and the Tools You Need to Make Them) (treehugger.com)