Monday, September 1, 2008

Linguine with Butter, Arugula, and Parmesan

1 pound linguine
1/4 cup (1/2 stick) butter, room temperature
1 1/4 cups very finely grated Parmesan
1 1/2 teaspoons freshly ground black pepper
1 cup coarsely chopped arugula

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.

--Adapted from Giada de Laurentiis

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