Gorgonzola -- Italian blue cheese -- blends well with peppery arugula and buttermilk in this easy pasta dish.

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Nutritional Information

Calories    261
Total Fat    11g
Saturated Fat    --
Cholesterol    26mg
Sodium    656mg
Total Carbohydrate    28.6g
Dietary Fiber    4.4g
Sugars    --
Protein    14g
Calcium    --
pasta salad

Ann Stratton

Serves: 4

Yields: 4 servings

Ingredients
    U.S.         Metric     Conversion chart

    8 ounce(s) penne pasta
    1 tablespoon(s) salt
    4 ounce(s) Gorgonzola, crumbled
    1/2 cup(s) buttermilk
    2 tablespoon(s) flat-leaf parsley,Display rack chopped
    1/4 teaspoon(s) salt
    1/4 teaspoon(s) coarsely ground pepper
    2 cup(s) fresh arugula leaves, washed, dried, and torn
    2 tablespoon(s) toasted pine nuts

Directions

    Make the pasta: In a large pot over high heat, bring 4 quarts water to a boil.best travel tea mug 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.
    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.
    Serve the pasta: Add the arugula to the pasta, toss well, top with pine nuts, and serve immediately.