## Linguine with Butter, Pecorino, Arugula and Black Pepper

#### Recipe courtesy Giada De Laurentiis

#### Prep Time: 10 min
#### Cook Time: 15 min
#### Serves: 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

### PREPARATION

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 at last minute before serving and combine. Season the pasta, to taste, with salt. Divide the pasta among 4 plates and serve.
