- In The Beginning ...
- Home
- Aircraft
- Railways & Rail-Related Content
- Ships, Boats & Other Watercraft
- Travels
- Photography
- Odds & Ends
- Family & Friends
- Family Vacations
- COVID_19
- 2021
- 2022
- TOP 2A INFO
- Father's Day 2017
- Mother's Day 2017
- Birthday Celebrations January 2017
- Apple-Picking 2017
- Various Family Occasions
- Alpharetta Snow 2017
- Todd's Graduation
- 2017-2018 Holiday Period
- Birthday Celebrations 2018
- Round and About Atlanta 2018
- Touch a Truck 2018
- Mothers Day Weekend 2018
- Father's Day Weekend 2018
- Apple-Picking 2018
- Christmas Fantasy 2018
- Alpharetta Christmas 2018 New Year 2019
- Yvonne's Birthday 2019
- 4th July and Chattanooga 2019
- Avril's & Ray's Visit Sept 2019
- Christmas_Period_2019
- SYD_2019
- F_and_F_Photos
- Portfolio
- About Me
- The Biker Bistro
- Browse
- Search
- Contact me!
A slightly modified version of a New York Times Food Recipe of Mark Bittman
INGREDIENTS
4 tablespoons butter
½ pound ripe Gorgonzola
6 ounces arugula, washed and dried. Spinach, or a mix of spinach of arugula, works as well
1 pound cut pasta, like ziti or farfalle
Salt and pepper
METHOD
Bring a large pot of water to boil for pasta. Salt either very lightly or not at all since the Gorgonzola is pretty salty.
Meanwhile, melt butter over low heat in a small saucepan. Take care not to brown it.
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 al dente but not mushy.
Drain pasta reserving a little of the cooking water and return to the pot.
Add the arugula, sprinkle with grated pepper and toss.
Add the cheese mixture and toss, adding a bit of water if mixture seems dry.
Taste and add seasoning. (The dish should take plenty of black pepper!)
Serve.
