Best Linguine With Butter Arugula Pecorino And Black Pepper Recipes

Fusilli with Pecorino Romano and Black Pepper image

Provided by Giada De Laurentiis

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

Kosher salt
1 pound fusilli pasta
1/4 cup olive oil
2 cloves garlic, lightly crushed
5 cups baby spinach leaves (5 ounces)
Freshly ground pepper
1 1/2 cups grated Pecorino Romano cheese (6 ounces)
1 cup mascarpone cheese (8 ounces), at room temperature

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Reserve 3/4 cup of the cooking liquid, then drain the pasta.
Meanwhile, heat the olive oil in a large, high-sided skillet over medium heat. Add the garlic and cook until lightly browned, about 2 minutes. Remove the garlic and discard. Add the spinach and 2 teaspoons pepper, and cook until the spinach has wilted, about 1 minute.
Remove the skillet from the heat and add the pasta. Add the Pecorino Romano cheese and 2 teaspoons each salt and pepper, and toss until coated.
In a medium bowl, whisk together the reserved cooking liquid and the mascarpone cheese until smooth. Pour over the pasta and toss until coated. Season with salt.
Transfer the pasta to a large bowl and serve.

Pasta with Pecorino and Pepper image

Provided by Ina Garten

Categories main-dish

Time 20m

Yield 2 dinner servings, 3 appetizer servings

Number Of Ingredients 7

1 tablespoon whole black Tellicherry peppercorns
Kosher salt
1/2 pound dried Italian egg pasta, such as tagliarelle
1 cup freshly grated aged Pecorino cheese (4 ounces), plus extra for serving
2 tablespoons heavy cream
1 tablespoon unsalted butter
2 tablespoons minced fresh parsley leaves

Steps:

Place the peppercorns in a mortar and pestle and crush them until you have a mixture of coarse and fine bits. (You can also grind them in a small food mill or coffee grinder.) Set aside.
Fill a large, heavy-bottomed pot with water and bring to a boil over high heat. Add 1 tablespoon salt and the pasta and cook according to the directions on the package until al dente. Ladle 1 cup of the pasta cooking water into a glass measuring cup and reserve it. Drain the pasta quickly in a colander and return the pasta to the pot with a lot of the pasta water still dripping.
Working quickly, with the heat on very low, toss the pasta with 1/2 cup of the grated Pecorino, the crushed peppercorns, cream, butter, parsley, and 1 teaspoon salt, tossing constantly. If the pasta seems dry, add some of the reserved cooking water. Off the heat, toss in the remaining 1/2 cup Pecorino. Serve immediately with a big bowl of extra grated Pecorino for sprinkling.

Linguine with Pecorino, Tomatoes, and Arugula image

Yield Makes 4 servings

Number Of Ingredients 7

6 cups diced tomatoes in assorted colors (about 2 1/2 pounds)
3 cups (packed) arugula
1/2 cup minced shallots
1/2 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
12 ounces linguine
2 cups coarsely grated Pecorino Romano or ricotta salata (salted dry ricotta cheese)

Steps:

Place first 5 ingredients in large bowl; toss to coat. Let stand at room temperature 30 minutes.
Cook linguine in large pot of boiling salted water until tender but firm to bite. Drain. Add pasta to tomato mixture; toss. Mix in cheese; season with salt and pepper. Serve warm or at room temperature.