This pasta features rapini, which is at its peak in fall. It works just as well with spinach. Fettucine or Tagiatelle would also be great. Borgonzola is a milder version of a Gorgonzola cheese, it’s a cross between Brie and blue cheese so it is very smooth and rich with a hint of tanginess from the blue vein.
1 pound pappardelle, or other long pasta (454 grams)
¼ cup Pure by Christine Cushing Extra Virgin Olive Oil (60 ml)
2-ounces sliced proscuitto, coarsely chopped (about 6 slices) (60 grams)
3 cloves garlic, chopped
1 pint cherry or grape tomatoes cut in half (2 cups/500 ml)
1 small bunch rapini, washed, stems removed and blanched
4-ounces Borgonzola cheese, rind removed, cut in cubes (113.5 grams)
Coarse salt and freshly cracked black pepper, to taste
Bring a large pot of water to a rolling boil. Salt generously. Add pappardelle and stir. Cook according to package directions. Pasta should be al dente (firm to the bite), about 7 to 9 minutes depending on type of pasta. After cooking pasta for 7 minutes, drop the rapini into the pasta and finish cooking.
Meanwhile, add olive oil to a skillet over medium heat. Sauté proscuitto until golden brown, about 3 to 4 minutes. Add the garlic and tomatoes. Increase heat to medium high and toss about 2 to 3 minutes. Season the mixture with salt and pepper and sprinkle with cheese. Remove from heat and cover, just to melt the cheese.
Drain pasta with rapini, reserving about 3 tbsp. of pasta water. Toss pasta mixture with tomato and the reserved pasta water. Serve immediately. Serves 4 to 6 depending on if served as an appetizer or main.
Recipe from Christine Cushing’s Website