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Pasta with Gorgonzola and Arugula

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Makes 4 servings 1x

Time 30 minutes



  • 4 tablespoons butter
  • 1/2 pound ripe Gorgonzola
  • 6 ounces arugula, washed and dried
  • 1 pound cut pasta, like ziti or farfalle
  • Salt and pepper


  1. Bring a large pot of water to boil for pasta. Meanwhile, melt butter over low heat in a small saucepan. Add Gorgonzola and cook, stirring frequently, until cheese melts. Keep warm while you cook the pasta.
  2. Tear arugula into bits, or use a scissors to cut it. Pieces should not be too small. Cook pasta until it is tender but not mushy. Remove and reserve a little cooking water, then drain pasta and toss it with arugula and cheese mixture, adding a bit of water if mixture seems dry.
  3. Taste and add seasoning. Dish should take plenty of black pepper. Serve.

— Recipe from The New York Times