Momma Mosconi's Kitchen

 

BLUE CHEESE AND SPINACH PASTA

We have fixed this recipe for twenty years

• 2 tablespoons hone
• 1/4 cup pecans
• 6oz pasta, penna or whatever
• 1 tablespoon olive oil
• 1 large onion, sliced
• 1 tablespoon sugar
• 1 tablespoon balsamic vinegar
• 3 cups fresh spinach, washed and dried
• salt and pepper to taste
• red pepper to taste 
• 3/4 cup chicken broth
• 1/4 pound blue cheese

1. Preheat oven to 300 degrees F.
2. In a small piece of foil bake pecans with honey for 15 minutes
3. In a large pot of boiling water, cook pasta until al dente. Reserve some of the past water.
4. Return pasta to the pot, cover and keep warm.
5. Heat the oil in a large skillet, add the onion, sugar and balsamic vinger, cook over med heat till caramelized.
6. Stir in spinach. Season with crushed red pepper and salt and pepper and cook for 5 minutes
7. Add a third of the chicken broth and stir up any browned bits.
8. Pour the sauce over the pasta and toss well.
9. Add remaining chicken broth and blue cheese and stir until creamy.
10. Strain the sauce over pasta snd toss, add some of the pasta water if dry
11. Top pasta with honeyed pecans
12. Serve at once.