pat's Recipe

Linguine with Greens, Yogurt, Almonds and Blue Cheese (relish)

Category: PASTA

This Greek inspired one-dish meal embodies the Mediterranean diet. You can use almost any greens and substitute feta or Parmiagiano Reggiano for the blue cheese.

1 pound linguine
1 pound mixed greens or spinach leaves,
coarsely chopped
4 Tbsp extra-virgin olive oil
2 garlic cloves, minced
2 ounces Roquefort, Gorgonzola or Stilton
blue cheese, mashed with a fork
1 cup creamy Greek yogurt or whole-milk
yogurt
1/2 tsp coarse salt
freshly ground black pepper
2/3 cup coarsely ground unskinned almonds
fruity olive oil for drizzling

Cook pasta in salted water according to package directions. One minute before the end of cooking, drop greens into the pot. Drain pasta and greens, reserving 1 cup of cooking liquid.
In the same pan, warm olive oil over medium heat. Add garlic and saute 1 minute. Ass pasta and greens, cheese, yogurt and about 1/2 cup or more of the cooking liquid, enough to moisten the pasta. Add salt, pepper and almonds and toss well.
Serve in a warm bowl or platter. Drizzle with the fruity olive oil.
Serves 8