Green pasta with blue cheese

Name: Green pasta with blue cheese
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 7-10 Tbsp Salt; 250 g Trottole verde (or any other type of curly pasta such as fussili); 125 g G; 7-10 Tbsp crumbled or chopped; 100 g young spinach leaves; 7-10 Tbsp freshly ground pepper; 3 TABLESPOONS crushed pistachios

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

7-10 Tbsp Salt
250 g Trottole verde (or any other type of curly pasta such as fussili)
125 g G
7-10 Tbsp crumbled or chopped
100 g young spinach leaves
7-10 Tbsp freshly ground pepper
3 TABLESPOONS crushed pistachios

Directions

1
Heat the water (approx. 3 l) for the pasta in a saucepan, add salt when it begins to boil, then add the pasta and cook according to the package instructions, but try 3 minutes before the end of the cooking time.
2
It really must be al dente, because it will continue to cook while the sauce is being prepared.
3
Before draining the pasta, remove 1 cup of cooking water, then put the drained pasta with 2 tablespoons of the liquid, the crumbled cheese and the spinach back into the pot and season with some coarsely ground pepper.
4
Put the lid on, remove the pot from the heat and let the pasta rest for 2 minutes.
5
Put the pot without lid back on the stove and mix pasta, cheese and spinach over low heat, adding as much of the collected cooking liquid as you need - I find 100 ml altogether about adequate - until the cheese has melted into a light sauce and the spinach has collapsed.
6
Remove the pasta from the heat, mix with 2 tablespoons of the chopped pistachios and divide between two preheated plates. Sprinkle each portion with half of the remaining pistachios and serve immediately.