Pasta Cacio e Pepe

Ingredients

• 1 cup arugula fresh packed ()
• 2 servings pepper black freshly ground
• 3 tablespoons olive oil extra-virgin
• 6 ounces penne pasta 

Equipment

• bowl
• pot

Directions

1. Fill large serving bowl with hot water to heat bowl; let stand while cooking pasta. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
2. Drain pasta, reserving 1/2 cup pasta cooking liquid.
3. Pour out hot water from serving bowl. Immediately add drained pasta and oil to bowl, then arugula and cheese and toss to coat. If dry, add some of reserved pasta cooking liquid by tablespoonfuls. Season with salt and freshly ground black pepper and serve.