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Gorgonzola Buttermilk Pasta with Arugula

4 servings
8 ounces penne
1 tablespoon salt
4 ounces gorgonzola, crumbled
1/2 cup buttermilk
2 tablespoons chopped flat-leaf parsely
1/4 teaspoon salt
1/4 teaspoon course ground black pepper
2 cups arugula, washed, dried and torn
2 tablespoons toasted pine nuts

In a large pot over high heat, bring 4 quarts water to a boil.
Add the salt and stir in the pasta until water boils again. Continue
to cook 10 to 12 minutes until done. Remove from heat and drain.
Place in a large pasta bowl and set aside.

In a small bowl, stir together Gorgonzola, buttermilk, parsley, salt,
and pepper. Pour over hot cooked pasta and toss to coat evenly.

Add the arugula to the pasta, toss well, top with pine nuts,
and serve immediately.

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