Friday 28 August
We adapted Bittman's recipe to be simpler, sans cream, with more pop, using our own garden arugula and cherry tomatoes.
While boiling up some medium shells as pasta, we just crumbled three out of four ounces of gorgonzola in a pan and moistened it with a ladleful of pasta water.
Then we showered in the halved cherry tomatoes and arugula, tossed in the pasta and then the rest of the gorgonzola, and served.
We think it's better and stronger without the cream.