PASTA WITH GORGONZOLA AND ARUGULA
The main characters here are Gorgonzola and arugula, the first of which appears in a number of different pasta sauces, all unsurpassed for their creaminess. But in many instances, to me at least, Gorgonzola-based sauces tend to be too slick and rich. This makes the addition of the fresh-tasting spicy arugula from the supermarket even more welcome. Not only does it provide a little bit of crunch, but its odd version of heat also gives a bit of an edge to what could otherwise be a soft, almost insipid sauce. Don't forget to finish up with a few hearty cranks of the pepper mill. A full teaspoon for the entire dish is not too much. (The original recipe called for 1/4 pound of Gorgonzola and 2 tablespoons of butter, but after many readers commented that the dish needed more sauce, we tested it and agreed. The figures you see below are for doubling the sauce, but if you prefer it the old way, just halve the Gorgonzola and butter.)
Provided by Mark Bittman
Categories dinner, pastas, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of water to boil for pasta. Meanwhile, melt butter over low heat in a small saucepan. Add Gorgonzola and cook, stirring frequently, until cheese melts. Keep warm while you cook the pasta.
- Tear arugula into bits, or use a scissors to cut it. Pieces should not be too small. Cook pasta until it is tender but not mushy. Remove and reserve a little cooking water, then drain pasta and toss it with arugula and cheese mixture, adding a bit of water if mixture seems dry.
- Taste and add seasoning. Dish should take plenty of black pepper. Serve.
Nutrition Facts : @context http, Calories 735, UnsaturatedFat 9 grams, Carbohydrate 88 grams, Fat 30 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 18 grams, Sodium 670 milligrams, Sugar 4 grams, TransFat 0 grams
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Sardar Saqib
[email protected]This dish is always a crowd-pleaser. I make it for every party I host.
Theresa Toyin
[email protected]I'm not a fan of arugula, so I substituted spinach instead. It turned out great!
Shannon Walker
[email protected]This is one of my favorite pasta dishes. I love the combination of gorgonzola and arugula.
MD Shariar hossin
[email protected]I followed the recipe exactly but my sauce turned out grainy. I'm not sure what I did wrong.
abir ahmmed omi
[email protected]This dish was a little too rich for my taste. I think I would have preferred it with a lighter sauce.
MD Monjurul Islam
[email protected]I've made this pasta dish several times and it's always a hit. It's a great weeknight meal because it's quick and easy to make.
Lavina Annamarie
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved it!
Renata domikiene
[email protected]This recipe was easy to follow and the results were amazing. The pasta was cooked perfectly and the sauce was rich and flavorful.
Kalista Bates
[email protected]I'm not a huge fan of gorgonzola, but this dish was surprisingly delicious. The arugula and walnuts added a nice balance of flavors.
Jerome Cruz
[email protected]This pasta dish was a hit with my family! The combination of gorgonzola, arugula, and walnuts was perfect. I will definitely be making this again.