Linguine With Butter Arugula Pecorino And Black Pepper Recipes

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FUSILLI WITH PECORINO ROMANO AND BLACK PEPPER



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.

LINGUINE WITH PECORINO, TOMATOES, AND ARUGULA



Linguine with Pecorino, Tomatoes, and Arugula image

Categories     Cheese     Pasta     Tomato     Side     Vegetarian     Quick & Easy     Arugula     Summer     Shallot     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

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.

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