Pasta With Gorgonzola and Arugula

This recipe is adapted from the one on the NY Times website. I like to use Culinary Tours Imported Italian Artisan Campanelle Pasta. You can get away with substituting a different variety of bleu cheese, but it’s unlikely to be better. In a pinch I tried using Roquefort. It was okay.

Ingredients

2 Tbl butter
4 oz Gorgonzola
3 oz arugula, washed and dried
4 oz pasta
Salt and pepper

Method

1. Boil pasta to package directions.
2. Meanwhile, melt butter over low heat in a small saucepan.
3. When pasta is cooked, drain, reserving 1/3 cup cooking water.
4. Add Gorgonzola to butter, stirring frequently, until cheese melts.
5. Tear arugula, not too small.
6. Drain pasta and toss it with arugula and cheese mixture.

Serves 2
Approximately 732 calories per serving, without the bread.