PENNE WITH BLUE CHEESE, PESTO, WALNUTS, AND ASPARAGUS

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Penne With Blue Cheese, Pesto, Walnuts, and Asparagus image

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.

Provided by Jamie Lynne

Categories     Penne

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : Calories 436, Fat 22.8, SaturatedFat 3.6, Cholesterol 6.3, Sodium 127.9, Carbohydrate 51.5, Fiber 9.3, Sugar 1.5, Protein 11.8

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