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4 tablespoons (1/2 stick) unsalted butter
8 ounces sweet Gorgonzola cheese, crumbled into small pieces
1 1/4 cups heavy or whipping cream
8 ounces fresh spinach, stemmed, rinsed well, and coarsely chopped
1 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 pound spaghetti or penne
3 tablespoons pine nuts, lightly toasted
||Melt the butter in a heatproof casserole large enough to hold the cooked pasta over medium heat.
Gradually add the Gorgonzola and stir until melted and smooth. Add the cream and cook, stirring
frequently, until the sauce has thickened, about 10 minutes. Reduce the heat to very low.|
||In the meantime, cook the pasta in a large pot of boiling salted water until al dente. Drain.|
||Add the spinach and 1/2 cup of the Parmesan to the sauce, stirring just until the spinach begins to wilt.
Quickly add the hot pasta and toss to coat. Serve at once garnished with the pine nuts and the remaining Parmesan.|