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farfalle with gorgonzola and arugula

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Simple pasta sauces -- simple to make, but providing wonderful taste treats -- are one of the special attributes and joys of the pasta world. We are blessed with having quite a number of pasta dishes that have sauces with just a couple of ingredients that can be made easily in the time it takes to boil the water.

Here is one of those gems, combining the creamy, rich taste of gorgonzola with the sharp counterpoint of arugula. And it is a beautiful sauce to boot.

A tip: extra black pepper will add to the sharpness of the arugula. Do not be shy with the twists of the pepper mill.

for the sauce:

three tablespoons unsalted butter
one clove of garlic, peeled and finely diced
one quarter pound very good gorgonzola
eight ounces of arugula
salt and freshly ground black pepper

for the pasta:

one pound of farfalle (or fusilli or ziti)

Prepare the arugula. Remove the leaves from the stems and wash and dry them. If the leaves are a small size use as is. If they are large, cut them in half. Don't cut them to be too small. It is also recommended if they are too large to cut them with a scissors rather than chopping with a knife.

In a saute pan, melt the butter over a low heat. Add the garlic and let it sizzle. Add the gorgonzola, well crumbled, and cook until it melts, stirring regularly.

Meanwhile bring 4-5 quarts of water to a boil. Add two tablespoons of salt. Drop in the pasta and stir. (If using ziti cut the tubes into about four-inch long segments) Continue cooking until definitely al dente -- not beyond. Reserve a half cup of the pasta water.

Drain carefully and combine with the sauce over a medium heat. Add the arugula and stir. Add a little of the pasta water to keep it moist if needed. Cover and cook for two minutes over a medium high heat. Taste for salt and pepper and serve