Spaghetti with Black Pepper, Pecorino and Butter

Why oh why did I not know about this recipe when I was just starting out in the kitchen? You literally dump everything into a bowl and stir and minutes later you have what I think is one of the best pastas on earth. I added nutmeg and toasted walnuts for texture and crossed my fingers and toes while my husband took a bite hoping he wouldn't notice it was the third night in a row there was no meat on the table (he didn't.)

This recipe is perfect for this time of year when we're so busy making food for holiday feasts and parties that we sometimes forget to feed ourselves. I particularly love the fact that it has greens in it - no need for a salad!

Spaghetti with Butter, Pecorino, Black Pepper, and Arugula
* Adapted from Giada DeLaurentiis (Spagaeeeeeetti Queen)
* You can use all arugula or flip the arugula to basil ratio to basil if you like

Ingredients:
Sea Salt or Kosher salt
1 box (13.25 oz) thin whole wheat spaghetti (I used Barilla)
3 tablespoons butter, room temperature
1 1/4 cups very finely grated Pecorino Romano
1 1/2 teaspoons freshly ground black pepper
Pinch fresh ground nutmeg
1/2 cup reserved pasta water
1 cup coarsely chopped arugula
1/2 cup basil leaves (tear any large ones in half)
1/4 cup toasted walnut pieces
Olive oil for drizzling over just before serving

Directions:
Fill your biggest pot with water and put it over high heat with the lid on. Once boiling add a handful of sea or kosher salt. Let return to a boil then add your pasta, stirring in with a wooden spoon. Cook for about 8 minutes - just until al dente. Be sure to reserve at least 1/2 cup of pasta water before you drain it. Meanwhile, add the softened butter to a large pasta bowl. Stir in the Pecorino, pepper, and nutmeg until well blended. Add the drained pasta to the butter mixture and stir. Slowly stir in the reserved pasta water - a little at a time until it the consistency is to your liking. Stir in the arugula, basil, and walnuts. Taste for salt, adding more if necessary. Serve warm with a drizzle of olive oil over each serving.