photo sharing and upload picture albums photo forums search pictures popular photos photography help login
Fay Stout | all galleries >> Galleries >> My Recipe Box > Linguine with Fresh Spinach and Gorgonzola
previous | next

Linguine with Fresh Spinach and Gorgonzola

This recipe is from the book "On Top of Spaghetti" by Johanne Killeen and George Germon and I have made the addition of including some cherry tomatoes.
It is easy. It is beautiful. It is not expensive. It is satisfying.

4 ounces GORGONZOLA CHEESE, at room temperature (or more, to taste)
4 Tbsp. BUTTER, at room temperature
8 c. firmly packed young, fresh SPINACH
Red and yellow CHERRY TOMATOES, halved
2 tsp. SEA SALT
Freshly ground PEPPER

Bring a pot of water to boil for the pasta.

Mush (hmmm... is that a word?) together the Gorgonzola and butter until you have a smooth paste.
Set aside but do not refrigerate.

Wash the spinach in cold water. Drain, leaving the water clinging to the leaves.

Heat the olive oil in a large pan over moderately high heat.
Add the spinach and 1 tsp. salt.
Toss the spinach with tongs until it has wilted.
Keep warm.

Generously salt the pasta water and drop in the pasta.
Cook until al dente.
Drain the pasta.
Transfer to the pan with the spinach and toss together.

Add the Gorgonzola-butter mixture to the pasta and toss to coat each strand.
If it seems dry, add a little of the pasta water.
Taste and add more cheese if desired. (I used more!)
Add the halved cherry tomatoes or you may simply garnish the top with them.

Season with freshly ground pepper and if desired a drizzle of olive oil.

Bon Appetit!

Serves 4

other sizes: small medium large auto
Bill Miller13-Oct-2013 18:35
I do love Gorgonzola. I shall be round soon for dinner :)
Chris03-Oct-2013 03:41
Sounds absolutely wonderful!
Terry Sprague03-Oct-2013 00:33
Yum Yum. V
J. Scott Coile02-Oct-2013 19:42
Martin Lamoon02-Oct-2013 15:56
Great photograph, but not the dish for me today!
Commenting on this page requires a PBase account.
Please login or register.