From Nigellissima by Nigella Lawson
Serves 2 hungry people
250g Trottole Verdi or any curled pasta of choice
Salt for pasta water, to taste
125g Gorgonzola piccante, crumbled or chopped
100g baby or salad spinach leaves
Freshly ground pepper, slightly coarser than regular if possible
3 x 15ml tbsp chopped pistachio nuts
1.Heat water in a pan for the pasta, salting it when it comes to the boil, then add the pasta and cook according to packet instructions, but checking 3mins before it’s meant to be done. This needs to be really al dente because it will carry on cooking as you make the sauce.
2.Before draining the pasta, remove a cupful of pasta-cooking liquid, then tip the drained pasta back in the hot pan with 2 tbsp of the liquid, the crumbled cheese and the baby spinach, and give it a good grinding of coarse black pepper. Put the lid on the pan – off the heat, though back on the stove – and leave to stand for 2 mins.
3.Remove the lid, turn the heat back on low, and stir the pasta, cheese and spinach together, along with as much of the cupful of cooking liquid as you need – I find 100ml total is about right – until the cheese is melted into a light sauce and the spinach wilted.
4.Take off the heat, toss in about 2/3 of the chopped pistachios and divide between 2 warmed bowls, sprinkling each bowl with the remaining nuts. Serve immediately.
Well it isn’t the prettiest of titles or dishes but it was certainly tasty. I used Fusilli Verde as the pasta.
This was part of the menu for our “Nigellissima” Wine Club meeting, a plethora of tastes in both food and wines that all came together as if by magic
Rosso di Montalcino DOC, (Sangiovese), Altessino SpA, Italy, 2010, MYR96