Pasta with Gorgonzola and Arugula

Serves:4
Source:New York Times
Total Time:30 minutes
  • 2 tablespoons butter
  • 1/4 pound ripe Gorgonzola
  • 6 ounces arugula, washed and dried
  • 1 pound cut pasta (ziti, farfalle, or penne are good choices)
  • salt and pepper

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.

Note: Dish should take plenty of black pepper.