Take two of the strongest flavors out there–the spiciest of greens, the strongest of cheeses, toss with some hot spaghetti and the world is forever rocked.
I picked up a tightly packed sack of arugula at the downtown farmers market Saturday and proceeded to rinse and dry the entire haul.
Feeling an abundance of options for this little leaf that makes everything better, I opened my daily “What to Cook” email from the New York Times and there it was: Pasta with Gorgonzola and Arugula. Perfect.
All I needed was the Gorgonzola and a quick trip to Wheatsville to pick up this missing link was a big of a disappointment. No Gorgonzola. I did some on-the-fly of Google research to see whether Bleu would do and learned what the rest of the world has probably known for a long time: Bleu cheese is an umbrella category that includes Gorgonzola, Roquefort and Stilton.*
Before the week is out, I am going to make this recipe again using Gorgonzola, but in my lack of patience yesterday, I went for the 4 oz. container of bleu crumbles, and all was well.
- About 4 cups of chopped arugula
- 12 oz. dried spaghetti
- 3 T butter
- 3 T half and half
- 4 oz. bleu cheese
- Black pepper
Wash and dry arugula. Chop and transfer to a platter or serving bowl.
Bring a large pot of water to boil. Add pasta and cook to desired firmness.
Melt butter. Reduce heat to low. Add cheese and half and half. Stir frequently until cheese is melted. Remove from heat.
Drain cooked pasta and immediately smother arugula with hot pasta to partially wilt the leaves. Top with bleu cheese sauce and toss thoroughly.
Serve immediately with cracked pepper.
*Now that I am a bleu cheese expert, I’ll share a shred of what I’ve just learned: Gorgonzola originated in Italy and is made from cow’s milk; Roquefort originated in the South of France and is made from sheep’s milk; Stilton–England, cows.