Servings: 2 to 3
Brown butter highlights the mild, nutty flavor of creamy Gorgonzola dolce, while sweet peas and arugula add bite and color to this handsome and delicious dish.
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I have made this recipe twice, once with arugula and once with baby spinach, and we liked both versions. I did cut back on the browned butter to about 6 tablespoons and it was plenty.
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