Gorgonzola and Spinach Linguini
April 30, 2006
Gorgonzola is a mild blue cheese that mixes well with nuts and dried fruits like figs. This recipe is an elegant way to use your stinky cheese and serve up a quick meal. You can use penne, linguini, or whatever pasta you like.
You will need: small wedge of gorgonzola 1/3 c size; 2 tbsp butter; pasta cooked and drained; 1/4 sliced red onion; 3 cloves minced garlic; 1/3 c cream; 3 handfuls of cleaned baby spinach; 1 handful of chopped walnuts; salt, pepper, chile piquin, italian parsley (Fresh) for falvor.
Step One: In a saute pan, combine butter and garlic. Add red onions and a dash or two of olive oil. Cook over medium high heat so onions carmelize (they will get soft and brown the butter). Reduce heat to medium.
Step Two: Crumble cheese into pan and add cream. Cook until cheese melts in. Add spinach and cooked pasta, tossing together with salt, pepper, piquin, walnuts, and chopped italian parsley. Serve with fresh grated parmesan.