The Minimalist: Cheesy Pasta, Redressed
"There was a time when pasta dishes dressed with just cheese, cream or milk were popular, at least with me and my family, but today they seem stodgy and fat. Although these popular standbys almost always feature a strong hit of black pepper, they don’t contain acidity or real spice, and seem one-dimensional despite the strong flavors. They’re also almost always white, beige and yellow, not exactly a stunning color combination for what for us was often a weeknight main course.
It doesn’t take much to fix that. Here’s a variation on a classic dish, pasta with Gorgonzola, that adds color, acidity and strong flavor without increasing the cooking time a single second. And it increases the shopping and prep times by only about five minutes."
Includes recipe for:
- Farfalle With Gorgonzola, Arugula and Cherry Tomatoes
Full article here
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Posted by Michael Dupuis at January 26, 2007 8:23 AM