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Ingredients
12 ounces spinach linguine
6 tablespoons extra-virgin olive oil
1 cup chopped fresh basil, divided
4 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
1/2 cup dry white wine
1 1/2 cups grated Pecorino Romano cheese, divided
Instructions
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Cook linguine in large pot of boiling salted water
untiljust tender but still firm to bite. Drain, reserving
1 cup pasta cooking liquid. Return pasta to same pot.
Meanwhile, heat olive oil in heavy large skillet over
medium-high heat. Add 1/2 cup basil, garlic, and crushed
red pepper; stir 1 minute. Add wine and boil until slightly
reduced, about 3 minutes. Add mixture from skillet,
remaining 1/2 cup basil, and 3/4 cup cheese to pasta.
Toss over medium heat until sauce coats pasta, adding
reserved pasta liquid by 1/4 cupfuls if dry. Season
with salt and pepper. Transfer to bowl. Sprinkle with
remaining 3/4 cup cheese.
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