Whole Wheat Pasta with Arugula, Gorgonzola, and Walnuts.
I’ve never been much of a pasta fan.
Every Thursday growing up, it was pasta night in our house. My parents still carry on the tradition today.
For me, this meant that it was ‘cereal’ night. I wasn’t very fond of pasta and I certainly didn’t like tomato sauce. And while we’re at it, let me just say that I also don’t really love bread.
This is usually around the time that someone pipes up with, ‘Oh, you are so lucky that you don’t love bread and pasta!’
Nope. I’m really not.
It’s not like I’m substituting vegetables for pasta and bread.
Instead, I choose bacon and chocolate bars covered in sea salt and endless bags of pita chips and 16 bricks of cheese. With some peanut butter on the side.
If I’m going to eat pasta, it better be good. I prefer simpler dishes, but cream sauce is fine by me. If it’s not swimming in cheese sauce, it better have some form of cheese or bacon.
And greens? Well, as long as I don’t taste them, they’re fine.
One of the reasons I love this pasta dish so much is the texture. Creamy from the cheese, chewy from the pasta, and crunchy from the walnuts.
And the arugula is just. . .well, arugula. Oh, shush. You should just be happy I am eating it.
I do like the peppery bite of arugula. If I had to choose a green, it would be at the top of my list. Luckily, no one is forcing me to do that. If you plan on it, please keep a barf bag handy.
I’d have to say that my favorite pasta ‘sauce’ is a simple mix of olive oil and parmesan.
I still do not like tomato sauce, unless I am using it as a dipper for fried calamari. Then I love it.
Whole Wheat Pasta with Arugula, Gorgonzola, and Walnuts
1lb whole wheat pasta
4 cups fresh arugula
3 tablespoons olive oil
2 garlic cloves, minced
1/4 cup crumbled gorgonzola
2 ounces walnuts, chopped
While pasta is cooking, heat skillet on medium heat. Add 1 tablespoon olive oil and garlic, and saute until fragrant. Add arugula and stir until wilted.
Once pasta is finished cooking, drain and add to a large bowl. Add arugula, gorgonzola, remaining olive oil and walnuts, and toss. Top with parmesan.
I still eat my fair share of pasta, because I love food. And I love eating.
But if I loved pasta like I love bacon, we’d all be in trouble.
64 Comments on “Whole Wheat Pasta with Arugula, Gorgonzola, and Walnuts.”
Jeez! You’re pretty amazing in the kitchen!
When you cook and blog, how far in advance do you plan for what you are going to cook?
Thanks so much!
I plan all of our meals for the week ahead of time. We hate to waste food, so everything you see on the blog is always consumed in one way or another. I always try to work it into our meals. It works for me because I get bored quickly and don’t like to eat the same thing. This is just an example of how I loosely plan our meals: http://www.howsweeteats.com/2010/01/25/meal-planning-101/
When it comes to baked goods, I usually only make them when we are entertaining, or have a party to go to, which is pretty often, especially in the summer. For example, I’ve already made 3 treats this weekend for parties. If I make any sweets for just the 2 of us, I always 1/2 or 1/4 the recipe.
As for planning what to put on the blog, I really just wing each day. It just depends on what I’ve made. I never plan longer than a week in advance!
That’s really great! Thanks for the info!
mac and cheese is pasta. that i love for sure!
I’m with you on pasta dishes. I’ve never been a fan of pasta. My family had pasta nights too and I ended up making a sandwich.
Pasta is my favourite food! I love the flavour combinations in this creation.
I’m with you here- I don’t love pasta, potatoes, or rice as sides because I would rather save my carbs for chocolate. I do love some whole wheat pasta and pasta salad WITH veggies can be so refreshing in the summer. I saw that arugula in there, and I noted it!
what a perfect, simple pasta dish!!! whats not to love….
and your images are incredible!!
Really simple but great combo.
Ooh… I have to make this to feed my recent gorgonzola addiction!
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This is very yumm!