Channeling-Contessa--Linguine-with-Arugula-1

Oooooh the sun. Did it come out where you are this weekend? It finally showed its face on the East Coast, and made the last two days about 100x better. Winter can make me so grumpy!

This pasta has spring written all over it. Spring and Thursday night. Here’s what I’m thinking- this Thursday night you come home after work, pour yourself a drink (preferably a glass of Verdejo),  and revel in the fact that it’s only one more day til the weekend. Then start leisurely making this pasta. Begin by pulling out your butter, setting a big pot of water to boil, chopping your arugula, and grating your cheese. Use your pasta water boiling time to prep the ingredients, and your pasta cooking time to tidy up the kitchen so you can eat and then reeeelax. I upped the ante on the arugula in this recipe to pack in more veggies, and if you’re feeling the need to make it even healthier, you could certainly use whole wheat pasta. I’m crazy about arugula, so an arugula salad dressed with lemon juice and olive oil would, in my mind, be the perfect thing to serve alongside! A pretty perfect weeknight, don’t you think?

Channeling-Contessa--Linguine-with-Arugula-2 Channeling-Contessa--Linguine-with-Arugula-3

Linguine with Butter, Pecorino, Arugula, and Black Pepper adapted from Everyday Italian
Serves 4

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

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. Serve immediately

  1. I am just like you: sunshine makes me extremely happy :) This winter has been so long, and I’m SO ready for spring! And this recipe would be perfect to kick off the new season. I’m not very familiar with argula, but I’m willing to give it a try, plus this pasta sounds so easy to make and so delicious!

    And a slightly random comment: over the weekend I tried your marinara sauce (I just swapped ravioli for homemade mozzarella sticks), and it was heavenly! Definitely my new go-to recipe!

    Have an amazing week!

    xx Ivana
    Macarons and Pearls

    • Clara

      Ivana- I’m so glad you liked the marinara sauce! Isn’t that technique so surprisingly good? And should definitely try cooking with arugula- it’s my favorite dark green!

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  3. La Torontoise

    No sun in my zone:-(
    Cold, and rain where I’m at (Amsterdam, the Netherlands);
    But I love this recipe:- love arugula, in all its cooking styles, and will do the pasta tonight!!

    Have a wonderful week!

    • Clara

      The lack of sun is so tough- I hope you get some soon!

  4. Yum, delicious yet simple. My favorite kind of recipe!

    • Clara

      Haha sorry! Maybe a splurge at some point? It’s not too terrible!

  5. Stop. It. This looks so incredible!! So simple, too.

  6. This sounds like a perfect any night meal. Love the simplicity of the ingredients and the prep – and that fact that it takes more time to enjoy the meal than prepare it. I don’t cook much with arugula, but I think I need to change that!

  7. This week I’ve had a burst of Spring fever myself. We have daylight for an extra hour and that has done wonders for my mood. To make matters better I saw my first flower buds in the backyard yesterday. Yes, Spring is on it’s way! This linguini and arugula dish is the perfect compliment to how I’m feeling lately. It looks delicious and I can’t wait to make it!

    Danielle

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