Linguine with Greens, Yogurt, Almonds and Blue Cheese

  • Yield 8 servings

This dish Greek-inspired one-dish meal embodies the Mediterranean diet. You can use almost any greens and substitute feta or Parmigiano Reggiano for the blue cheese.

Mark Boughton/styling: Teresa Blackburn


1 pound linguine
1 pound mixed greens or spinach cleaves, coarsely chopped
4 tablespoons extra-virgin olive oil
2 -- garlic cloves, minced
2 ounces Roquefort, Gorgonzola or Stilton, mashed with a fork
1 cup creamy Greek yogurt or whole-milk yogurt
1/2 teaspoon coarse salt
-- Freshly ground black pepper
2/3 cup coarsely ground unskinned almonds
-- Fruity extra virgin olive oil for drizzling (optional)


  1. Cook pasta in salted water according to package directions. One minute before the end of cooking, drop greens into the pot. Drain pasta and greens, reserving 1 cup of cooking liquid.
  2. In the same pan, warm olive oil over medium heat. Add garlic and saute 1 minute. Add pasta and greens, cheese, yogurt and about 1/2 cup or more cooking liquid, enough to moisten pasta. Add salt, pepper and almonds and toss well.
  3. Serve in a warm bowl or platter. Drizzle with fruity olive oil if using.

Recipe by Aglaia Kremezi. Reprinted with permission from K. Dun Gifford and Sara Baer-Sinnott’s The Oldways Table: Essays & Recipes from the Culinary Think Tank (Ten Speed Press, 2007).



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