This recipe is from the book "On Top of Spaghetti" by Johanne Killeen and George Germon and I have made the addition of including some cherry tomatoes.
It is easy. It is beautiful. It is not expensive. It is satisfying.
4 ounces GORGONZOLA CHEESE, at room temperature (or more, to taste)
4 Tbsp. BUTTER, at room temperature
8 c. firmly packed young, fresh SPINACH
Red and yellow CHERRY TOMATOES, halved
2 Tbsp. OLIVE OIL
2 tsp. SEA SALT
1 lb. dried SPAGHETTI or LINGUINE
Freshly ground PEPPER
Bring a pot of water to boil for the pasta.
Mush (hmmm... is that a word?) together the Gorgonzola and butter until you have a smooth paste.
Set aside but do not refrigerate.
Wash the spinach in cold water. Drain, leaving the water clinging to the leaves.
Heat the olive oil in a large pan over moderately high heat.
Add the spinach and 1 tsp. salt.
Toss the spinach with tongs until it has wilted.
Generously salt the pasta water and drop in the pasta.
Cook until al dente.
Drain the pasta.
Transfer to the pan with the spinach and toss together.
Add the Gorgonzola-butter mixture to the pasta and toss to coat each strand.
If it seems dry, add a little of the pasta water.
Taste and add more cheese if desired. (I used more!)
Add the halved cherry tomatoes or you may simply garnish the top with them.
Season with freshly ground pepper and if desired a drizzle of olive oil.