Ingredients
12
ounces spinach linguine
6
tbsp extra-virgin olive oil
1
cup chopped fresh basil, divided
1/2
tsp dried crushed red pepper
1
1/2 cups grated Pecorino Romano cheese, divided
Directions
1.
Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1 cup pasta cooking liquid. Return pasta to same pot.
2.
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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