Penne With Blue Cheese, Pesto, Walnuts, and Asparagus
"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."
photo by Jamie Lynne
- Ready In:
- 25mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- salt, for cooking pasta
- 8 ounces penne
- 1 cup walnut pieces
- 1 (3 1/2 ounce) jar pesto sauce (approx. 1/2 cup)
- 1⁄4 cup blue cheese (crumbled)
- 1⁄2 lb thin asparagus spear
directions
- 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.
- Meanwhile, place walnuts on a rimmed baking sheet and bake in preheated 350-degree o ven until lightly toasted, 4-5 minutes.
- Place pesto and blue c heese in a large serving bowl and using a fork, mash the blue cheese into the pesto.
- Rinse asparagus spears and snap off and discard their tough ends. Break spears into 1 1/2-inch long pieces.
- 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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Reviews
-
This was yummy! Makes normal pesto pasta seem boring! (surprise, surprise, I love something with EXTRA cheese!) My hubby said, "I can't stop eating this!" Only change I made was to use pecans instead of walnuts b/c that was what was in the pantry. Thanks so much!
Tweaks
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This was yummy! Makes normal pesto pasta seem boring! (surprise, surprise, I love something with EXTRA cheese!) My hubby said, "I can't stop eating this!" Only change I made was to use pecans instead of walnuts b/c that was what was in the pantry. Thanks so much!
