We love this quick to make recipe for Linguine with Gorgonzola, Prosciutto and Spinach as it comes together within thirty minutes. The rich gorgonzola creates a creamy sauce that melts into every bite.
We celebrated our anniversary recently. It has been 7 years since Laudalino and I met. I guess it is true, time flies when you are having fun, as well as it stands still when you are with the one that you love. I remember the first time I saw him. His boyish good looks along with his dark wavy brown hair and a somewhat mischievous smile. He was wearing blue jeans with brown shoes (yes, I am a shoe girl) along with a brown and cream checked shirt. I instantly thought he was cute but thought, “brown?” Yes, I may have been that girl too!
He took me to dinner which I normally never did on a first date. I broke all rules of only a coffee or maybe a drink on the first date. I knew, from our first conversations on the phone, as well as emails, that this would be different so I gave in to all my “rules”. Halfway through dinner, my heart felt the same and I just knew this was the one I had been looking for.
This year for dinner I wanted to recreate the evening when I first cooked a meal for him, but making the same recipe. My friend, Evelyn, makes this outstanding linguine dish, which I made 7 years ago and have not made since. Seven years ago, I knew it would be the perfect meal, as I wanted to make something that would be simple enough, so I would be able to talk with him while cooking.
He arrived with flowers and a bottle of wine. I was so surprised and overjoyed. I started the evening with some Roquefort cheese, a baguette, and the bottle of wine, while I prepared dinner. I remember talking, laughing, and enjoying each other’s company. When it came time to sit down to eat, I reached around, to grab the remainder of the baguette to have along with our meal. I reached and I reached, and there was nothing! I could not believe this man had eaten an entire baguette, not even a crumb was left. We still laugh about it today, along with the fact that he can not stop, he has to finish everything, hence one reason you will very rarely find a leftover in our house!
Tonight we started the meal the same way we did 7 years ago. Popping open a nice French wine, Roquefort with truffle honey drizzled over and a baguette, well, half of a baguette. After 7 years I know better and I always hide the other half for when dinner is served.
- 8 ounces dried linguine, sometimes I use pappardelle if I have it on hand
- 1/2 fresh spinach
- 1/4 b thinly sliced prosciutto, roughly chopped1
- 1 tablespoons fresh garlic
- 1 tablespoons fresh basil
- 1 tablespoons fresh oregano
- 1/2 cup olive oil
- 1/4 lb gorgonzola crumbled
- kosher salt, to taste
- fresh cracked pepper, to taste
- 1/4 cup toasted pine nuts
- parmesan for serving
Cook the linguine according to package instructions in salted water, until al dente.
In a large skillet, cook prosciutto with 1/4 cup of olive oil until lightly browned, about 3 minutes.
Add the garlic, basil, and oregano stir and cook for another minute.
Drain pasta in a colander. Reserving 1/2 cup of pasta water
Return pasta to pot and toss with remaining 1/4 cup oil, prosciutto mixture, spinach and gorgonzola. If you want the sauce to be a bit looser, add some of the reserved pasta water.
Season with salt and pepper.
Place the pasta into a serving bowl, scatter the top with pine nuts and garnish with some basil leaves.
While I like using linguine for this recipe, pappardelle pasta also works beauitfully.