INGREDIENTS

• ½ pound multigrain spaghetti or linguine
• 1 cup finely grated Pecorino
• 2 tablespoons room temperature unsalted butter
• 1 teaspoon freshly grated black pepper
• 1 cup baby arugula, roughly copped
• 2 tablespoons reserved pasta water

PROCEDURE

Bring a large pot of water to boil, and salt the water.  Cook the pasta according to package instructions.

In a large bowl, mash together cheese, butter, and black pepper.  Add the arugula, and the hot pasta and pasta water.  Toss together, and serve.