Pasta with Spinach and Blue Cheese

I've been sitting on the dish for almost a week now. Luckily, my spinach had a far-off expiration date. I actually bought the pasta, Fusilli Col Buco, about two months ago, and I've spent much of that time dwelling on what kind of awesome sauce to put on it. This particular pasta is great for carrying sauces, so this might not have been the perfect topping. Obviously, it was super delicious, and I still have the other half of the box to combine with another sauce.

Ingredients:
Almost an entire bag of spinach, large stems removed, coarsely chopped
Half a box of Fusilli Cos Buco, or another spaghetti-like noodle
As much blue cheese as you can handle (I used blue goat cheese, which was creamy and wonderful)
Salt and pepper to taste
A tablespoon of butter
**Adapted from this Mark Bittman recipe**

Clean and chop your spinach. Bring water to a boil and add pasta. When it's almost done, add the spinach, blanching it. Drain. Return pasta and spinach to pot with the butter, cheese, salt and pepper. Turn a the burner on low if necessary. Mix well while it all melts together. Serve with fresh tomatoes if desired.