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
Cooking with Nigella 