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Gorgonzola Buttermilk Pasta with Arugula


  • 8 ounces penne pasta
  • 1 tablespoon salt
  • 4 ounces Gorgonzola or bleu cheese, crumbled
  • 1/2 cup buttermilk
  • 2 tablespoons flat-leaf parsley, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 2 cups fresh arugula leaves or your favorite green, washing dried and torn
  • 2 tablespoons toasted pine nuts


1. Make the pasta: In a large pot over high heat, bring 4 quarts water to a boil. Add the salt and stir in 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.

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

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

Gorgonzola Buttermilk Pasta with Arugula

Submitted by Cindy Delvin at Delvin Farms

“I often serve it with tomatoes that I have cut in half (through the “equator”), then smear some pesto on top and stick under the broiler for just a few minutes until the pesto just starts to brown. It’s a great, quick meal for after work!” - Cindy Delvin, Delvin Farms

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