I know this sounds like a Dr. Seuss recipe (only without the elastic scansion) but it is, as the Italians say, "sul serio," no joke. The green factor is not crucial, but since this came about because I happened upon some spinach-dyed stubby coils of trottole—the pasta shape named after its supposed resemblance (I don't see it) to a spinning top—it feels right to me. Serendipity is only part of the story: I have also always had a thing about pasta and blue cheese, both separately and in conjunction. This recipe is in many ways an evolution of the Pasta with Gorgonzola, Arugula & Pine Nuts in my Quick Collection app, and indeed you could make any sort of mishmash of the two. The major developments here are that I felt the need—or rather a fancy—to sprinkle the deep green of the pasta with the paler pistachios, and I add no cream or mascarpone (as I used to) since a little pasta-cooking water, whisked into the cheese, makes it as creamy as you could wish for. This is not a dietary stance, but because the starchy water doesn't mute the palate-rasping piquancy of the Gorgonzola.