Farfalle With Gorgonzola, Arugula and Cherry Tomatoes

Thursday 8 December

A salad in a pan, by Mark Bittman.

Salt and black pepper

1/2 cup cream

1/2 cup crumbled Gorgonzola - be generous

1/2 pound farfalle

1 cup or more arugula trimmed of very thick stems, washed, dried and chopped (ours was from Sharon's garden - thanks, Sharon!)

1/2 cup cherry or grape tomatoes, cut in half

1. Bring a large pot of water to a boil and salt it. In a small saucepan gently warm the cream and Gorgonzola just until cheese melts a bit and mixture becomes thick; chunky is O.K.

2. When water boils, cook pasta until it is just tender but not mushy. Drain and return to pot over low heat.

3. Stir in Gorgonzola sauce along with arugula, tomatoes and a healthy dose of black pepper. Stir to combine, taste and add salt, if necessary, then serve immediately, with grated Parmesan if you like (we found it unnecessary).

The heat took the harsh taste out of the winter arugula, and had a nice creaminess, though next time we might add some extra gorgonzola right at the end, to give the flavor an extra boost.