Buttered Linguine With Pecorino, Arugula and Black Pepper

• salt
• 1 lb linguine
• 14 cup butter, room temperature
• 1 14 cups fresh and finely grated pecorino romano cheese
• 1 12 teaspoons fresh ground black pepper
• 1 cup coarsely chopped arugula

1. Bring a large pot of salted water to a boil over high heat.
2. Add the linguine and cook until it is al dente, stirring frequently, about 8 minutes.
3. Drain, reserving 1 cup of the cooking liquid.
4. Immediately toss the hot pasta in a large bowl with the butter to coat.
5. While tossing the linguine, gradually sprinkle the cheese, pepper, and enough of the reserved cooking liquid evenly over the linguine to moisten.
6. Add the arugula and toss to combine.
7. Season the pasta, to taste, with salt.
8. Serve and enjoy!

salt, linguine, butter, pecorino romano cheese, fresh ground black pepper, arugula

Taken from www.food.com/recipe/buttered-linguine-with-pecorino-arugula-and-black-pepper-176273 (may not work)