For dinner last night, we made Mark Bittman’s pasta with gorgonzola, arugula, and cherry tomatoes. The recipe was really more of a starting off point, though, since I deviated right from the get-go by sauteeing some sweet onions. We used Barilla whole grain penne in place of the farfalle, and grape tomatoes instead of cherry tomatoes. I didn’t take any pictures of the meal itself, but this is the cheese that we used – Neal’s Yard Dairy Colston Bassett Stilton.

After reading some of the comments on the blog entry, I was a little worried. My concerns were unfounded. The blue cheese mellowed out significantly during cooking, but the arugula maintained its peppery bite. Although the grape tomatoes weren’t all that sweet on their own, they complemented the dish nicely.


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