Spinach works equally well here.

1 lb farfalle (bow-ties) or other pasta
salt, to taste
1 c half-and-half, cream, or milk
1 c crumbled Gorgonzola or other good blue cheese
1 bunch arugula or spinach, trimmed of very thick stems, washed, dried, and chopped
1 c cherry tomatoes, cut in half, or 1 c chopped tomatoes
pepper, to taste
grated Parmesan, to taste, optional

1. Bring a large pot of water to the boil and salt it. In a small saucepan, gently warm the half-and-half and Gorgonzola just until cheese melts a bit and mixture becomes thick; a chunky texture is okay.

2. Cook pasta according to package directions or your own preference. Drain, reserving about a cup of liquid, and return to pot over low heat.

3. Stir in the Gorgonzola sauce along with arugula, tomatoes, and a healthy dose of black pepper. Stir to combine. If the mixture seems a bit dry, add some of the reserved pasta water until a desirable consistency is reached. Taste, and add salt if you think the dish need some. Serve immediately, with grated Parmesan, if you like.