Four ingredients for instant comfort food.
8 oz. trottole verde or any curly pasta of choice
4 oz. gorgonzola, crumbled
4 cups baby spinach leaves
3 tbs. chopped, shelled pistachios
Bring a large pot of water to a boil and generously salt it. Cook the pasta according to the package directions for al dente. Reserve a cup of the pasta water and drain.
Return the pasta to the pot along with the gorgonzola and spinach. Put on the lid and leave to sit without heat for 2 minutes. Remove the lid, put the heat on low and stir everything together, adding as much pasta water as you need to thin out the sauce.
Take off the heat, toss in about two-thirds of the pistachios, then divide between 2 warmed bowls. Scatter over the remaining pistachios and a good grinding of black pepper to serve.
Serves 2
Cooking with Nigella 