Country Living One-Dish Country Suppers, p. 112
1 tablespoon plus ¼ teaspoon salt
8 ounces penne pasta
4 ounces gorgonzola, crumbled
½ cup buttermilk
1 tablespoons chopped fresh flat-leaf
parsley
¼ teaspoon coarsely ground black pepper
2 cups loosely packed fresh arugula,
rinsed, dried, and torn
2 tablespoons pine nuts, toasted
Make the pasta: In a large pot over high heat, bring 4
quarts water to a boil. Add 1 tablespoons of the salt and stir in the pasta
until the water boils again. Continue to cook for 10 to 12 minutes, until done.
Remove from the heat and drain. Place in a large pasta bowl and set aside.
Dress the pasta: In a small bowl, stir together the Gorgonzola, buttermilk, parsley, remaining ¼ teaspoon salt, and the pepper.
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| Such dairy! |
Pour over the hot cooked pasta and toss to coat evenly.
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| Hooray for chickpea penne! |
Serve the pasta: Add the arugula to the pasta, toss
well, top with the pine nuts, and serve immediately.
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| IMMEDIATELY |
My Rating: 4/5 "If you like bleu cheese you'll love this! (If you don't, of course, then this is not the dinner you're looking for.) The arugula and parsley keep things balance so the pasta doesn't feel like a dipped chicken wing, though. Given the ingredients I'm sure you can tell that this is very rich, so eat it in little bits!"
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