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
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
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.
Blue cheese can be replaced with goat cheese. Pine nuts can be substituted for walnuts.