Bleu & Buttermilk Penne with Arugula


By Shannon O'Donnell

Why not have your salad AND your pasta at the same time?  This unusual recipe combines both in each bite.  My husband wasn't a fan, but I thought it was pretty tasty.

Bleu & Buttermilk Penne with Arugula


8 oz penne pasta

1 T olive oile

4 oz Gorgonzola bleu cheese, crumbled

1/2 cup buttermilk

2 T flat leaf pasta, diced

1/4 tsp salt

1/4 coarsely ground black pepper

2 cups fresh arugula leaves, washed, dried & torn

2 T toasted pine nuts


1) Cook pasta according to package instructions. Drain and stir in olive oil to keep from sticking.

2) In a bowl, combine cheese, buttermilk, parsley, salt and pepper. Pour over cooked pasta and coat evenly.

3) Toss in the arugula and pine nuts.

Serve with crusty french bread. Makes 4 servings.

Shannon O'Donnell: Rainy Day Cafe


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About Shannon


When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.

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