A creamy pungent Gorgonzola sauce lightly coats linguine, prosciutto and spinach in this easy pasta dish.

We just celebrated our anniversary.  It has been 7 years since Laudalino and I met.  I guess it is true, time flies when you are having fun as well as it stands still when you are with the one that you love.  I still remember the first time I saw him; his boyish good looks, dark thick wavy hair, he had blue jeans on with brown shoes (yes, I am a shoe girl) and a brown and cream checked shirt;  I instantly thought he was cute but thought, “brown?”  He took me to dinner which I normally never did on a first date, I broke all rules of coffee or a drink, only on the first date.  I knew, just from conversations and emails, that this would be different and half way through dinner, my heart felt the same!

This year for dinner I wanted to recreate the evening where I first cooked for him but creating the same meal.  My friend, Evelyn, makes this outstanding linguine dish, that I made 7 years ago.  I knew it would be the perfect meal, as I wanted to make something that would be simple and where I would be able to talk to him while cooking.  He arrived with flowers and a bottle of wine.  I started the evening with some Roquefort cheese, a baguette and a bottle of wine, while I prepared dinner.  I remember us talking and laughing and just enjoying each other’s company.  When it came time to sit down to eat, I reached around, to grab the remainder of the baguette to have with dinner.  I reached and I reached ….. nothing!  I could not believe this man had eaten an entire baguette, not even a crumb was left.  We still laugh about it and how he can not stop, he has to finish everything, hence one reason you will very rarely find a leftover in our house!

Tonight we started with a nice french wine, Roquefort with truffle honey drizzled over and a baguette, well, half of a baguette.  After 7 years I know better and I always hide the other half for dinner!  Happy Anniversary to you Baby  and to another glorious food filled 7 years!  xx oo

Recipe:  Linguine with Gorgonzola, Prosciutto & Spinach

1lb dried linguine- I used pappardella pasta

1lb fresh spinach

1/2 lb thinly sliced prosciutto, cut into 1/2″ pieces

2 tablespoons garlic

2 tablespoons fresh basil

2 tablespoons fresh oregano

3/4 olive oil

1/2 lb crumbled gorgonzola

kosher salt, to taste

fresh cracked pepper, to taste

1/2 cup toasted pine nuts

parmesan

Boil linguine, until al dente.  In a large skillet, cook prosciutto, garlic, basil and oregano in 1/2 cup oil over moderately high heat, stirring until lightly browned, about 3 minutes.  Drain pasta in colander.  Return pasta to a kettle and toss with remaining 1/4 cup oil, prosciutto mixture, 1/2 of the spinach and gorgonzola.  Season pasta with salt and pepper.  Arrange the reserved spinach leaves on 4 plates.  Mound pasta on spinach and sprinkle with pine nuts.  Garnish with basil leaves and parmesan.   Serve.  Eat.