Jump to Main ContentJump to Primary Navigation
Top

Nigella cooks tonight's dinner

Green-Pasta-with-Blue-Chees.jpg
9780701187330.jpg
rexfeatures_1305534e.jpg

With the release of her new book, 'Stylist's former guest editor Nigella Lawson talks us through an Italian feast – that takes just 10 minutes. Ideal…

"I know this sounds like a Dr Seuss recipe but it is, as the Italians say, ‘sul serio’ (‘no joke’). The green factor isn’t crucial, but came about because I happened upon some spinach-dyed coils of trottole pasta (named after its supposed resemblance to a spinning top – I can’t see it). Serendipity is only part of the story: I have always had a thing about pasta and blue cheese. This recipe is an evolution of the pasta with gorgonzola, rocket and pine nuts in my Quick Collection app. The difference is I felt the need to sprinkle the deep green pasta with the paler pistachios, and I add no crème fraîche or mascarpone since a little pasta-cooking water, whisked into the cheese, makes it as creamy as you could wish for. This is not a dietary stance, but because the starchy water doesn’t mute the piquancy of the gorgonzola."

Green pasta with blue cheese

Serves: 2 hungry people

  • 250g trottole verde (or radiatori or fusilli)
  • Salt
  • 125g gorgonzola piccante, crumbled or chopped
  • 100g baby spinach leaves
  • Freshly ground pepper
  • 3 tbsps chopped pistachio nuts

Method

step 1: Heat water in a pan for the pasta, salting it when it comes to the boil, then add the pasta and cook according to instructions, but check three minutes early. It needs to be really al dente because it will carry on cooking as you make the sauce.

step 2: Before draining the pasta, remove a cupful of the liquid, then tip the drained pasta back in the hot pan with 2 tbsps of the liquid, the cheese and the baby spinach. Add a good grinding of coarse black pepper.

step 3: Put the lid on the pan – off the heat, though back on the stove – and leave to stand for two minutes.

step 4: Remove the lid, turn the heat back on low, and stir the pasta, cheese and spinach with as much of the cooking liquid as you need – about 100ml – until the cheese is melted and the spinach wilted.

step 5: Take off the heat, toss with two-thirds of the chopped pistachios and divide between two warmed bowls. Sprinkle each bowl with the remaining nuts. Serve immediately.

Nigellissima is out now (£26, Chatto & Windus); the BBC2 show Nigellissima begins 24 September at 8.30pm

Related

caramel-sauce.jpg

Nigella's salted caramel recipes

Nigella-Hero.jpg

Nigella's favourite cook books

soup.jpg

Nigella's exclusive-to-Stylist recipes

Comments

Latest...

London's best pop-up bars for summer 2017

Sunset cocktail on the beach, anyone?

by Sarah Biddlecombe
26 Jun 2017

Black coffee lovers, science says you're more likely to be psychopaths

“I take my coffee black – like my soul”

by Kayleigh Dray
22 Jun 2017

All aboard! There's a gin train coming to town

Sate your wanderlust with a round-the-world ‘journey’

by Nicola Colyer
21 Jun 2017

Rosé wine (aka the best wine) is getting its own boozy summer festival

Prepare to get pink-wine paninied

by Kayleigh Dray
21 Jun 2017

This £7.99 sparkling wine officially tastes as good as champagne

All the pizzazz for a slither of the price

by Anna Brech
21 Jun 2017

Got hay fever? Here's why a G&T should be your drink of choice

A cooling gin and tonic could help to curb a runny nose and sore eyes.

by Hayley Spencer
20 Jun 2017

Vegan Londoners are being treated to a meat-free burger bar next month

Not an animal product in sight at this fast-food joint

by Amy Swales
16 Jun 2017

Sacré bleu, we’re about to be hit by a croissant shortage

What is going to happen to our flaky pieces of joy?

by Jasmine Andersson
15 Jun 2017

The important thing to consider before buying alcoholic ice lollies

Police have issued a warning to everyone stocking up on prosecco popsicles

by Moya Crockett
15 Jun 2017

Know your mother’s ruin: 6 gin styles explained

Sort your Old Tom from your London Dry

by Amy Swales
14 Jun 2017