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
Ingredients
- 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)
Instructions
- 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.
- 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.
- 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).
