Pasta with Blue Cheese

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             FOOD FUNNY
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Here's a golden oldie groaner from Michelle in Florida:

A man goes to his dentist because something is wrong with his mouth.
After a brief examination, the dentist exclaims, "Holy Smoke! That plate
I installed in your mouth about six months ago has nearly completely
corroded! What on earth have you been eating?"

"Well, the only thing I can think of is my wife made me some asparagus
about four months ago with this stuff on it... Hollandaise sauce she
called it... and doctor, I'm talkin' DELICIOUS! I've never tasted
anything like it, and ever since then I've been putting it on
everything... meat, fish, toast, vegetables... you name it!"

"That's probably it," replied the dentist "Hollandaise sauce is made
with lemon juice, which is acidic and highly corrosive. It seems as
thought I'll have to install a new plate, but made out of chrome this time."

"Why chrome?" the man asked.

"Well, everyone knows that there's no plate like chrome for the Hollandaise!"

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             TODAY'S RECIPE
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This recipe is the essence of simplicity, which is one of the reasons it is perhaps my favorite pasta dish.

Pasta with Blue Cheese

12-16 oz (350-450 g) dried rigatoni, penne, rotelle, or pasta of your choice
1/2 cup (125 ml) crumbled blue cheese
2 Tbs (30 ml) freshly grated Parmesan cheese
2 Tbs (30 ml) butter (optional)
Freshly ground black pepper to taste

Cook the pasta according to the package directions. Drain and return to
the cooking pot. Add the remaining ingredients, adding the optional
butter if a smoother sauce is desired. Gently stir to combine the
ingredients and melt the cheeses.
Serve immediately.
Serves 4 to 6.
Received on Wed May 27 19:32:30 2009