Gorgonzola and Greens Pasta + The (Sort of) Last Supper

IMG_4937We thought that it would be our last shared meal for a long time. In fact, that “long time” turned out to be six-and-a-half sleepy hours, before he joined me in eating corn flakes bathed in cold milk, mine slightly soggy and peppered with peanuts, his still crisp enough to create crunching noises in rhythm with the steady striking of rain. Bowls rinsed, bags gathered, bodies embraced and released all too soon, I set out beneath a canopy of steel-grey clouds that flapped like slashed curtains.

See you laters can be just as hard as goodbyes, especially when the point at which “later” will become “now” remains undefined. After finishing my final college exam on the final day of Finals Period, I went through Senior Week and Commencement Week much like many of my peers, seeing and saying see you later to the people whose presence had enriched and defined the last four years of my life, whose absence would at first feel alien. In a flurry of duct-taped boxes, UPS receipts, and flights, I was off romping through Europe with A-, N-, and R-, spending more time applying knowledge gained in my senior spring architecture course and expanding my stomach for gelato after every meal than I was dwelling on having to part ways with my travel companions eventually, for a long time, or at least for some time.

Despite what this post may suggest, super-sentimentality is far from my natural frame of mind. I could, and will now attempt to, keep this post crossing the line to nostalgia by noting all of the recent developments that have kept me engaged, excited, looking forward to the future while reveling in the present: moving into my first apartment (small but cozy, with fluffy carpet, at least twice as much counter space than my cramped dorm kitchens ever had, and a price that’s right for D.C.), assembling my small set of furniture (received piece by piece in the mail), getting reacquainted with the Metro (that is, paying steep fares, Kindle-ing it up, and being sandwiched between sweaty strangers), getting to know the locals (almost jarringly genuinely friendly, opening doors, holding elevators, and beaming smiles without fail), and starting my first full-time salaried job (I have already learned a lot from colleagues generous with their knowledge and their time). I have loved the past few weeks and cannot wait to see what the next, and yet more after, will bring.

But when the inevitable desire to reminisce about college, Europe, and the time spent in those places with people whom I love dearly arrives, I’ll gather some Gorgonzola, greens, and grains, and recreate my last supper with A-, itself inspired by one of our last meals in Venice. We made a few modifications, in part to use up pantry ingredients, in part on a whim. We threw in several handfuls of baby spinach, substituted pepitas for pistachios, and added a good glug of heavy cream nearing expiration. What we did make sure to include was Gorgonzola, rich and robust, our tried-and-true cheese that we had bought in blue-marbled blocks and smeared over crusty €1 baguettes wherever we picnicked in Europe and, most memorably, that we had devoured in that tagliatelle dish. One of my mottos for the trip (and in my life, really) was “the dairier, the merrier,” as a healthy appetite for adventure and cheese – nutty Comté, buttery Brie, and milky mozzarella still warm in its pillowy and pliant bundle – sustained us through scaling seemingly endless stairways, navigating labyrinths of alleyways, and crossing borders via overnight bus. Anointed with velvety and pleasantly pungent sauce, streaked with spinach, and freckled with pepitas and black pepper, this dish is the epitome of comfort food, reminding me of good times that were had and manifold good times to come, much sooner than later.

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GORGONZOLA AND GREENS PASTA

Ingredients

8 oz pasta
Salt, for pasta water
6 oz Gorgonzola
2 cups baby spinach leaves
1 cup heavy cream
½ cup pasta water, reserved
½ cup roasted pepitas
Black pepper, freshly ground

The Dairier, the Merrier

Heat water in a large pot for the pasta, sprinkling with salt when it comes to a roiling boil. Add the pasta and cook until a shade under al dente, since the pasta will continue cooking. Reserve about half a cup of the pasta water, before draining the pasta and transferring it to a hot pan with several tablespoonfuls of the liquid, the heavy cream, the Gorgonzola, and the baby spinach. Shower generously with ground black pepper. Stir over low heat, adding additional pasta water as needed to help the sauce bind to the pasta, until the Gorgonzola has melted, the spinach has wilted, and your craving for carbs-in-cream is piqued. Remove from the heat, divide between 2 bowls, and scatter pepitas – and an additional dusting of ground pepper for good measure – over each heaping helping.

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