Linguini with gorgonzola, prosciutto & spinach

This is the first of many recipes from Foodies of the World that I expect to try. Esther and I made this last week, after hours upon hours of deliberation of which recipe we would start with. This particular one comes from Chez Us, a young couple blogging from San Francisco.  Despite totally buying the wrong cheese (ahem, Esther!) the pasta still turned out amazing. We thought the Mozzarella would turn the pasta into a melted mess, but you know what? You couldn’t really even tell we used the wrong cheese. (Buy Parmesan, not Mozzarella!) The Gorgonzola gives it this rich, creamy feel. Esther, who doesn’t even like Gorgonzola or Bleu cheese, even agreed that this was delicious. There are some things in life you know will just turn out great by the sound of it. This is one of them.

There’s nothing much else to say about this, but to only make it when you feel like indulging…

Oh and yes, I know that the common spelling is linguine. But Linguini is quite accurate too.

Linguini with Gorgonzola, Prosciutto & Spinach
Chez Us

Makes for roughly 2-3 servings

Ingredients:

• Linguini pasta (450 grams)
• Sliced prosciutto (4 slices, but more if you’d like)
• 2 tablespoons garlic
• 2 tablespoons fresh basil
• 2 tablespoons fresh oregano
• 3/4 cup olive oil
• 1 cup fresh spinach
• Gorgonzola
• Salt/pepper
• 1/2 cup pine nuts
• Parmesan cheese, to serve

Recipe:

Bring a pot to a boil and season generously with sea salt. Cook the linguini as the directions direct. When the pasta is al dente, remove from the heat and rain in a colander. Set aside.

In a large pan, cook prosciutto, garlic, basil, and oregano in 1/2 cup of the oil over high heat, stirring until lightly brown (about 3 minutes). Add the pasta to the pan and toss with the remaining 1/3 cup of oil, the prosciutto mixture, half of the spinach and crumbled gorgonzola. Season with salt and pepper.

Arrange the remaining spinach leaves on plates, and pile the pasta on top. To serve, sprinkle with pine nuts, basil leaves, and Parmesan.

—

FOOD & WINE is giving away a year-long subscription to a lucky reader from Savory-bites.  Click here to enter and read official rules here.

This post is part of a series featuring recipes from the FOOD & WINE archive.  As a FOOD & WINE Blogger Correspondent, I was chosen to do four recipes a week from FOOD & WINE.  I received a subscription to FOOD & WINE for my participation.

You should also check out:

• Phensri’s “Fantastic” Thai New Years Party
• Baked eggs with coarse dijon
• Poached egg with Sriracha mayo
• Sweet red bean ebelskivers
• Pickled mustard greens (芥菜) in fried rice