Posted: January 23 2011 in RecipesPastas

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.

Serves 4

Recipe from Christine Cushing’s Website