A slightly modified version of a New York Times Food Recipe of Mark Bittman
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
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!)