Linguine with Greens, Yogurt, Almonds and Blue Cheese

Mark Boughton/styling: Teresa Blackburn
  • Yield: 8 servings


1pound linguine
1pound mixed greens or spinach cleaves, coarsely chopped
4tablespoons extra-virgin olive oil
2-- garlic cloves, minced
2ounces Roquefort, Gorgonzola or Stilton, mashed with a fork
1cup creamy Greek yogurt or whole-milk yogurt
1/2teaspoon coarse salt
-- Freshly ground black pepper
2/3cup coarsely ground unskinned almonds
-- Fruity extra virgin olive oil for drizzling (optional)


  1. Cook pasta in salted water according to package directions. One minute before the end of cooking, drop greens into the pot. Drain pasta and greens, reserving 1 cup of cooking liquid.
  2. In the same pan, warm olive oil over medium heat. Add garlic and saute 1 minute. Add pasta and greens, cheese, yogurt and about 1/2 cup or more cooking liquid, enough to moisten pasta. Add salt, pepper and almonds and toss well.
  3. Serve in a warm bowl or platter. Drizzle with fruity olive oil if using.

Recipe by Aglaia Kremezi. Reprinted with permission from K. Dun Gifford and Sara Baer-Sinnott’s The Oldways Table: Essays & Recipes from the Culinary Think Tank (Ten Speed Press, 2007).

Nutritional Info *per serving

  • Calories 396
  • Fat 17g
  • Saturated Fat 5g
  • Cholesterol 11mg
  • Sodium 369mg
  • Carbohydrate 47g
  • Fiber 4g
  • Sugars 4g
  • Protein 13g