Creamy asparagus blue cheese pasta
This creamy pasta is quick to fix and delish. Substitute goat cheese for the blue of you prefer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 1x
- Category: Dinner
- Method: Stove
- Cuisine: Meditteranenan
Ingredients
Scale
- 2 tablespoons chopped walnuts or pine nuts
- 2 cups penne or farfalle pasta, cooked
- 1 teaspoon olive oil
- 1 garlic clove, crushed
- 1 pound asparagus, chopped into 1-inch pieces
- ½ reserved pasta water
- 1/4 cup crumbled blue cheese
- 1 lemon wedge, about 1 teaspoon lemon juice
Instructions
- Heat oven to 350℉. Bake walnuts 8-10 minutes. Set aside to cool.
- Cook pasta according to package directions, minus 1 minute. Drain. But reserve ½ cup pasta water.
- In pasta pot, over medium-low heat, add olive oil, garlic, and asparagus, cook stirring 3 minutes. This will sizzle when you add the ingredients. Add pasta back to pot, stir in cheese and 1/3 cup pasta water. I start with 1/3 cup and add more water if I need it, to make a creamy sauce.
- To serve, sprinkle on chopped walnuts and squeeze a lemon wedge over, about 1 teaspoon juice.
Notes
Blue cheese can be replaced with goat cheese. Pine nuts can be substituted for walnuts.
