Pasta with Gorgonzola and Arugula

“Arugula. It’s a vegetable.” So said Steve Martin’s character in the movie My Blue Heaven. My brother and I used to love to repeat that line. Arugula — known as rocket in Britain — is actually more of a salad leaf with a distinctive flavor. Here, it balances the cheese wonderfully.

2 Tbsp. butter
8 oz./225g Gorgonzola
6 oz. arugula (rocket), washed and dried
1 lb. cut pasta (shell shapes work best)

Bring a large pot of water to boil for pasta.

Meanwhile, melt butter over low heat in a small saucepan. Add Gorgonzola and cook, stirring frequently, until cheese melts. Keep warm while you cook the pasta.

While the sauce keeps warm and the pasta cooks, tear the arugula apart (pieces should not be too small).

When pasta is al dente, remove, drain, and toss with arugula and cheese mixture. Add plenty of salt and freshly ground pepper and serve.

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