Another recipe that came out of necessity. My wife had purchased some premium blue chesses and we thought we’d have it as an appetizer with the usual crackers. Then dinnertime came and the thought occur: how about doing something different with the blue cheese? Back on the block, when times were lean, the family would prepare spaghetti with blue cheese instead of the usual tomato sauce. It was a quicky, cheapie dinner that satisfied everyone. So I harked back to those humble pasta dinners in times of old. As always, the result was a pasta dish full of complexity and flavor with just a handful of basic ingredients. So here it is: Nuyorican pasta at its best. You can use whatever  variety is preferred, be it string or shells. We opted for for good ole whole wheat linguini but, as stated, whatever you want goes, be it thin angel hair or hearty bucatini. If you got the money for it, you can go for gorgonzola dolce—or any other good blue cheese. Whatever suits your pocketbook, and you have a dish you can whip up in no time. With a crusty loaf and some good red wine (or white), it can’t be beat.

Note that I added almonds to the dish. Reason being that I had a package of almonds on hand. If you want, you can substitute walnuts or pecans.

The other thing about this pasta thing is, the amount of pasta available in a package. Up to resent times a whole pound package (16 oz.) was the norm. Then, due to our dysfunctional capitalistic  system, now 12 oz. is the norm. You get the idea: you pay more for less. If you can find a pound package, for for it. If not, what can I say? As long those those thieving corporate weasels rule our lives, we’re stuck.



1 pound (16. oz.) fresh or dry pasta
2 tablespoons butter
½ cup slivered or chopped almonds
2 cups chopped fresh spinach
8 ounces blue cheese, crumbled
Ground black pepper to taste
Few drops freshly squeezes lemon juice


  1. Bring a large of pot of water to a boil and cook pasta according to package directions
  2.  While the pasta is cooking, place a skillet or frying pan over medium heat, add the butter  and heat until melted. Add the almonds and cook, stirring, until fragrant, about 2 minutes.  Remove from heat.
  3.  Drain the pasta and return it to the pot. Add the almonds, butter, spinach, blue cheese and plenty of pepper, tossing until mixed and cheese melts. Add a few drops of lemon juice if desired.   Serve immediately.
    Yield: 4 servings.