- 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)
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.
Ingredients
FOR THE DRESSING
- 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
- 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.
- 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.
- Cover and refrigerate at least 1 hour before serving.
- Cook the pasta according to the package directions. Drain and return to pot.
- Pour in the dressing and the peas and cook over low heat until the peas are warmed and the cheese is melted.
- Sprinkle with chopped chives, if desired.
Notes
- 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.