10 oz. Pasta Sonoma Spinach & Chive 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
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 cook until slightly reduced, about 3 minutes. Meanwhile, cook pasta according to cooking instructions. Drain, reserving 1 cup pasta cooking liquid. Add cooked pasta, remaining 1/2 cup basil, and 3/4 cup cheese to pasta to skillet. 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. Enjoy!