(Adapted...nah, just downright stolen from...Mark Bittman/The Minimalist)
And the secret ingredient is...you guessed it, arugula! Hey, I'm actually really proud because I was able to make this all from ingredients we already had in the house, left over from things we had already made! We are terrible grocery shoppers, so this almost never happens. While Joef is "melting" in the "blast furnace" of a lovely 75-degree evening, it's been a good night in that we worked out, Modern Family was on, and we were introduced to a new beer (Gouden Carolus - Cuvee Van De Keizer, 2008), a blond Belgian, which was absolutely fantastic. And we ate this.
So...right, the recipe! Extremely easy and quick:
3/4 lb pasta
1/2 package cherry or grape tomatoes, halved
A few handfuls of (here it is, folks) arugula
1 cup milk (I use skim)
1 cup crumbled gorgonzola cheese
Ground pepper to taste
Start boiling the water for the pasta. At the same time, in a small saucepan, combine the milk and the gorgonzola and slowly melt together (it's OK if it's a little chunky), at first over medium heat, but then turning to low while you wait for the pasta to cook.
Once the pasta is done and drained, simply add in the halved tomatoes, the arugula, and pour the still-hot melted cheese over all of it. Stir to mix it all together - the arugula will melt. Serve topped with a little ground pepper, to taste.
What would you suggest as a replacement for gorgonzola? This recipe sounds great! I'm going to try it if I can find the gorgon.
ReplyDeleteAccording to the recipe's originator, Mark Bittman, any kind of "good blue cheese" will do. He mentions blue "d'Auvergne, Maytag blue, good Roquefort or mature Stilton", but those all sound harder to find than regular crumbled gorg, which we can usually find at the Super Target in a little plastic container. Better than it sounds! :)
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