Tag: gorgonzola

Pasta with Gorgonzola, Arugula and Pine Nuts

Pasta is always a treat, and this one is especially wonderful.

1 lb. penne
2 tsp. garlic-infused olive oil
1 tsp. chopped fresh rosemary leaves
2 tbs. cream fraiche
8 oz. gorgonzola cheese, broken into pieces
1 cup arugula
1/3 cup toasted pine nuts

Bring a large pot of water to a boil, salt it well and cook the pasta according to the package directions. Remove 1 cup of the cooking water and set it aside. Drain the pasta in a colander.

Return the pot to the stove and add the oil, then sizzle the rosemary for about 30 seconds. Add half the reserved pasta water, the creme fraiche and gorgonzola. Melt gently into a sauce. Return the pasta to the pot with half the pine nuts and most of the arugula. Toss together, adding more pasta water if needed to make a smooth sauce.

Transfer to a serving bowl and scatter with the remaining arugula and pine nuts.

Serves 4 as a main course to 6 as a side dish

 

Green Pasta with Blue Cheese

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