Penne With Blue Cheese, Pesto, Walnuts, and Asparagus |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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:
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:
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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