Spaghetti With Fresh Spinach And Gorgonzola...

4 oz. Gorgonzola cheese, at room temperature
4 tbsp. unsalted butter, at room temperature
8 cups firmly packed baby spinach (12 oz. bag)
2 tbsp. extra-virgin olive oil
2 tsp. sea salt, divided use
1 lb. dried spaghetti

Bring a large pot of water to a boil for the pasta.

In a small bowl, mush together the cheese and butter until you have a smooth paste. Set aside, but do not refrigerate.

Wash the spinach in plenty of cold water. Drain in a colander, leaving the water clinging to the leaves.

Heat the olive oil in a large straight-sided skillet over moderately high heat. Add the spinach and 1 teaspoon of the salt. Toss the spinach with tongs until it has wilted. Taste it and add more salt if necessary. Turn off the heat, but keep the spinach warm on the side of the stove.

Generously salt the pasta water and drop in the spaghetti. Cook at a rolling boil, stirring often, until al dente. Drain the pasta, reserving about 1 cup of cooking water. Transfer the spaghetti to the skillet and toss with theh spinach. Add the Gorgonzola-butter mixture and toss to coat each strand of spaghetti. If the pasta seems dry, add a bit of cooking water and toss again. Add as much of the cooking water as you need to make a creamy consistency. If you have fresh basil, tear a few leaves and toss into the spaghetti. Serve right away.