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Penne With Blue Cheese, Pesto, Walnuts, and Asparagus

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“I cut this out of the newspaper. It is great, but I would only recommend this for pesto lovers. This can be made with feta cheese instead of blue cheese.”

Ingredients Nutrition


  1. Bring a large pot of water to a boil over high heat. Add salt and stir in the penne. Reduce to medium-high and cook penne, uncovered, until al dente, 6-7 minutes.
  2. Meanwhile, place walnuts on a rimmed baking sheet and bake in preheated 350-degree o ven until lightly toasted, 4-5 minutes.
  3. Place pesto and blue c heese in a large serving bowl and using a fork, mash the blue cheese into the pesto.
  4. Rinse asparagus spears and snap off and discard their tough ends. Break spears into 1 1/2-inch long pieces.
  5. During the last 3 minutes of the penne cooking time, add asparagus to pot and cook until bright green and crisp-tender. Drain penne and asparagus well in colander. Add to the bowl with the pesto and stir to coat them well. Top with toasted walnuts and serve at once.

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