Sunday, January 8, 2012

Quick and Splendid Post-Rehearsal Gorgonzola Pasta with Chard

Again, I am waking up this long-sleeping blog to record something I made up on the fly last week and would not like to forget about. One of those "I'm exhausted and these things were in my fridge" meals that turned out better than many a "real recipe." So, here. Enjoy!

pasta (I used rotini, but it probably doesn't matter)
olive oil
(quantities can be pretty much "whatever" -- I used one chard leaf, because that was all I had, for a single serving of pasta, but I bet it would be even better with more)

boil water, cook pasta. while pasta is cooking, wash and shred chard. drain pasta and pour into an oven-proof, broiler-proof dish of some sort. toss with olive oil, then mix in crumbled gorgonzola and shredded chard. and a pinch of salt. grate cheddar over the top, sprinkle with paprika, and stick under the broiler for five minutes or so (until the cheese is all melty and starting to brown, obviously). remove from oven, consume with gusto.

total prep & cooking time: under 20 minutes
(ideal for throwing together after coming in late and starving from a dress rehearsal)