Here’s a recipe for a light summer supper.
spinach, ricotta, and gorgonzola not pesto with pasta
1 lb pasta, cooked and drained, 1-2 cups reserved cooking water
butter
1 bunch fresh spinach, washed, trimmed, and coarsely chopped
1/3 lb fresh ricotta cheese
3-4 TBS crumbled blue cheese (I used Point Reyes)
1 ripe tomato, roughly chopped
salt and pepper to taste
dash of nutmeg
- Melt a little butter in the pot you used to cook the pasta, and add in the spinach.
- Cover, and cook on medium heat. If the spinach gets too dry, add a little splash of pasta water.
- When the spinach has just wilted, turn off the flame. If there is visible liquid in the pot, you can drain it, save it for soup, or use it to moisten the pasta.
- Crumble in the ricotta cheese.
- Blitz the spinach and ricotta with a stick blender until it turns into a sauce. Don’t make it too liquidy, stop as soon as the spinach and cheese begin to meld. You might want to experiment a bit with the texture, leaving some spinach leaves unblitzed.
- Crumble in the blue cheese and stir. Taste. If you like a stronger blue cheese flavor, add more.
- Toss in the tomatoes and season to taste with salt and pepper. Sprinkle in a dash of nutmeg, stir, and taste to correct seasoning.
- Plate pasta and moisten with a splash of cooking water. Toss pasta with the not pesto and grate parmegiano reggiano cheese on top.
Serves 2-3
