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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Connie Smith
[email protected]I would not recommend this dish to anyone. It was a waste of time and money.
Billo Bilal
[email protected]This pasta dish is way too expensive for what you get. I could have made something better at home for a fraction of the cost.
Emon Sk
[email protected]I found this dish to be bland and uninspired. The gorgonzola sauce was too mild and the arugula didn't add much flavor.
tio contratempo
[email protected]This pasta dish is a bit too rich for my taste. I think I would have preferred it with a lighter sauce.
israr Gujjar
[email protected]I'm not a big fan of arugula, but I really enjoyed this dish. The gorgonzola sauce was so creamy and flavorful that it overpowered the bitterness of the arugula.
Rana Ranabrand
[email protected]This dish is a great way to use up leftover gorgonzola. It's also a great option for a vegetarian meal.
Chris Adams
[email protected]This pasta dish is so creamy and flavorful. I love the way the gorgonzola and arugula work together.
Mukunde Jamilah
[email protected]I love the simplicity of this dish. It's just a few ingredients, but they come together to create a really delicious and satisfying meal.
Sheiann Zarco
[email protected]This dish is perfect for a quick and easy weeknight meal. It's also great for entertaining guests because it's so flavorful and impressive-looking.
Ashley Daniel
[email protected]I'm not usually a fan of gorgonzola, but this dish changed my mind. The sauce was creamy and flavorful, and the arugula added a nice bitterness that balanced out the richness of the cheese.
Raja Faheem
[email protected]This pasta dish is so easy to make and it's packed with flavor. I love the way the gorgonzola and arugula complement each other.
Mirza Popy
[email protected]I've made this dish several times and it's always a crowd-pleaser. The sauce is so creamy and flavorful, and the arugula adds a nice peppery touch.
Thariq Naidoo
[email protected]This pasta dish was a hit with my family! The combination of gorgonzola and arugula is so flavorful and delicious. I will definitely be making this again.