This is a wonderful and very pungent dish with the strength of the gorgonzola buffered by the cooked linguine and sweetness of the balsamic vinegar.
Make sure to add the spinach just prior to serving so it just wilts nicely (This picture is taken pre-spinach!)
For a nice addition try this with a sliced ripe pear!
Serves 4 – 6 as a side dish
1/2 lb linguine (regular , spinach or a mixture or both!)
1/4 cup good quality balsamic vinegar It’s worth spending the money
1/4 cup good extra virgin olive oil
2 small cloves garlic, minced (1 tsp)
1/4 cup chopped fresh basil
1/4 tsp salt
1/2 tbsp freshly ground black pepper
3 cups baby spinach leaves, loosely packed, washed and cut into slices
4 oz Italian Gorgonzola or other blue cheese, crumbled (DON’T be tempted to buy pre-crumbled cheese, it sucks!)
1 cup walnut pieces, toasted
4 scallions, sliced thinly and diagonally
In a large pot of boiling salted water, cook the linguini until it’s al dente, drain and put into a large serving bowl.
To prepare the dressing, combine the balsamic vinegar, olive oil, garlic, basil, salt and pepper in a food processor or blender.
Mix the vinaigrette with the warm pasta, gorgonzola, walnuts and scallions and just before serving, toss through the spinach.