Gorgonzola Noodles
This recipe makes four medium-size servings and can easily be doubled or halved. Cooked turkey or ham would be a nice addition to make this a heartier meal.


  • 8 ounces fusilli, gemelli, wide egg noodles or similar pasta of your choice
  • 1/2 cup peas, frozen is fine
  • 1 cup Greek-Out Gorgonzola dressing (see recipe link below)


  • 1/4 cup olive oil
  • 3/4 cup (a 6-ounce cup) plain Greek yogurt
  • 4 ounces blue cheese, crumbled (I often use gorgonzola)
  • 1 teaspoon Worcestershire sauce
  • 2 garlic cloves, minced (if I’m in a hurry, I sometimes skip this)
  • kosher or sea salt and freshly ground pepper
  • 2 tablespoons fresh chives plus extra for garnish
  • buttermilk for thinning to desired consistency (can use regular milk or even water)

For the dressing

  1. In a large bowl, whisk together the oil, yogurt, Worcestershire, garlic, and salt and pepper, to taste. I use about a half teaspoon of salt and a few grinds of the pepper mill.
  2. Stir in the blue cheese and chives, then add a little buttermilk to reach your preferred consistency. Three tablespoons of buttermilk creates a a consistency I like for dressing. You may want it just slightly thinner for using as pasta sauce.
  3. Cover and refrigerate at least 1 hour before serving.
  4. Cook the pasta according to the package directions. Drain and return to pot.
  5. Pour in the dressing and the peas and cook over low heat until the peas are warmed and the cheese is melted.
  6. Sprinkle with chopped chives, if desired.


  • Gorgonzola is one variety of blue cheese. You may use Gorgonzola, Roquefort, Stilton, Maytag or any variety you like. Your favorite pre-crumbled, grocery store brand will work just fine in this recipe, too.

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