Pasta gorgonzola
Adapted from 365 Ways to Cook Pasta by Marie Simmons
1 c. half and half
8 oz gorgonzola crumbles
pinch of nutmeg
cayenne to taste*
1 lbs cooked pasta
3 or 4 handfuls of washed baby spinach or half a block of frozen spinach, defrosted and squeezed dry**
Bring the half an half to a gentle simmer in a small saucepan over medium-low heat.
When it comes to a simmer add the gorgonzola and stir until the cheese is melted.
Add the nutmeg and cayenne.
At the same time, start the pasta water and boil the pasta until it's al dente, reserving 1/2 cup of pasta water.
Drain the pasta and put back in the pot, add gorgonzola sauce and pasta water as needed (taking a part from another recipe, undercook the pasta and cook the pasta and sauce with more water until the pasta is done)
Add in spinach and cook until the spinach is wilted over very low heat.
8 oz gorgonzola crumbles
pinch of nutmeg
cayenne to taste*
1 lbs cooked pasta
3 or 4 handfuls of washed baby spinach or half a block of frozen spinach, defrosted and squeezed dry**
Bring the half an half to a gentle simmer in a small saucepan over medium-low heat.
When it comes to a simmer add the gorgonzola and stir until the cheese is melted.
Add the nutmeg and cayenne.
At the same time, start the pasta water and boil the pasta until it's al dente, reserving 1/2 cup of pasta water.
Drain the pasta and put back in the pot, add gorgonzola sauce and pasta water as needed (taking a part from another recipe, undercook the pasta and cook the pasta and sauce with more water until the pasta is done)
Add in spinach and cook until the spinach is wilted over very low heat.
*Mrs. PB&C likes to take the shaker parts off her spices. Mr. PB&C does not. When we were making this in August 2021, there was an incident and the cayenne was pretty heavy. The adults like the heat of the rich sauce though, going to try that again,
**Our favorite way is added the frozen spinach because it breaks apart easier in the sauce making it a nice green color.
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