Pasta with Asparagus, Arugula, Walnuts and Blue Cheese

Serves 4 to 6 as a main dish. Cook up some corkscrew-shaped or short, tubular pasta in salted water until al dente While it’s cooking, heat a couple of...

Serves 4 to 6 as a main dish.

Cook up some corkscrew-shaped or short, tubular pasta in salted water until al dente

While it’s cooking, heat a couple of tablespoons of olive oil in a large nonstick pan over high heat until smoking. Add a pound of asparagus that you’ve trimmed into 1-inch pieces, crack in a good hit of black pepper and salt, and cook for about a minute until asparagus begins to brown. Add in a cup of chopped walnuts and keep cooking for about 4 minutes, stirring frequently, until asparagus is crispy and nuts are toasted. Now, toss in 4 cups of arugula until wilted. Next, add the asparagus mixture, together with 6 ounces of blue cheese, a couple of tablespoons each of apple cider vinegar and olive oil to the drained pasta and toss it all together. Get this: serve it with grated Granny Smith over the top. Hello…

From Cook’s Illustrated

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Award-winning international ad exec, stand-up comedian and professionally trained chef who Ad Age calls, "undoubtedly one of the industry's most colorful characters". Hosts TV and radio, writes in Huffington Post and serves as personal chef to his wife and daughters.

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