Noodles IV: Rotini and Bleu

Many people think of cost per volume or cost per weight when looking for a good grocery buy. This is easy to figure because this is how many foodstuffs are sold. There are other ways to look at food value, however. Cost per usable weight often comes out differently than the cost of what you buy, for example - about one third of a banana's weight is skin. Considering cost per nutrition leads the shopper to healthier, if more expensive foods like dark coloured greens or whole grain foods rather than their blander, paler counterparts. Convenience is a valid measure of grocery value, though it often comes at a price of flavour and nutrition. Then there is cost per pleasure or cost per flavour. Blue cheese ends up being a great buy on this scale; a small amount packs a great deal of character and flavour.

This is one of those pasta dishes that can be ready in slightly more than the time it takes to boil the noodles. A noodle with high surface area for the sauce to cling to is ideal. I like eating this richly sauced pasta with a pile of steamed vegetables, either greens or squash, that can be cooked over the pasta water. You could also chop some tomatoes to stir in at the end.

Boil 3/4 cup of rotini or other short pasta in salted water. Meanwhile, heat 3 tbs of cream with 1 tbs blue cheese, more or less to taste, in microwave or other container. You can use a pretty strong blue like Gorgonzola or a Danish blue here, or a milder one if desired. Add a pinch of salt to balance cheese if needed. Drain pasta well and stir in sauce til coated. Serves one.