This pasta and asparagus recipe will get a contemporary contact from grated apple

Pasta With Asparagus, Blue Cheese and Walnuts

Whole time:30 minutes


Whole time:30 minutes



Monday marked the primary day of spring — in accordance with the calendar. And, sure, the squat little rosebush by my entrance stoop is a pompom of tiny inexperienced leaves and the cherry blossoms alongside the Tidal Basin are nearing peak bloom, however the morning temperature in D.C. nonetheless hovers round a frosty 32.

So, possibly I’m being overhasty with this week’s Dinner in Minutes recipe, which prominently options asparagus, a favourite spring vegetable.

No, the skinny, tender stalks that I like to eat uncooked will not be but plentiful at farmers markets, however this dish, Pasta with Asparagus, Blue Cheese and Walnuts, nonetheless jogs my memory that there are milder days forward. It’s similar to me, with one foot in winter and one in spring.

The thicker, meatier asparagus accessible year-round works nicely on this preparation, and the mix of bitter walnuts, peppery arugula and pungent blue cheese makes for a hearty pasta dish with hues of inexperienced that strikes the proper steadiness as the coolness lingers.

To start out, you place the asparagus in a high-heat skillet with a little bit oil and prepare dinner it till it takes on a couple of brown spots; then add the walnuts and prepare dinner the combination till the nuts are toasty and the asparagus is crisp-tender.

The arugula will get added to the pan for a minute till simply wilted. Then, that combination is tossed together with your favourite pasta, blue cheese, a splash of vinegar and a little bit extra oil.

However you’re not fairly achieved but. That is the place this America’s Take a look at Kitchen recipe provides a sensible twist. After you divide the pasta amongst bowls, you grate a contemporary apple over every. This sounded a little bit uncommon to me, however the apple items complemented the nuts and blue cheese fantastically and gave every chunk a cool, juicy shock.

So if it isn’t but gloriously temperate the place you might be, I hope this dish of candy and bitter, crisp and creamy helps you bridge the seasons.

Pasta With Asparagus, Blue Cheese and Walnuts

For a much less pungent salad, use delicate child spinach rather than the peppery arugula, and goat cheese as an alternative of the blue cheese.

Storage: Refrigerate for as much as 2 days.

Wish to save this recipe? Click on the bookmark icon on the prime of this web page, then go to Saved Stories in My Post.

Scale this recipe and get a printer-friendly, desktop model right here.

  • 1/2 teaspoon high quality salt, plus extra as wanted
  • 1 pound gemelli, penne or fusilli pasta
  • 5 tablespoons extra-virgin olive oil, divided
  • 1 pound asparagus, trimmed and lower into 1-inch items
  • 1/2 teaspoon freshly floor black pepper
  • 1 cup uncooked, unsalted walnuts, chopped
  • 4 cups calmly packed common or child arugula leaves from 1 massive bunch, washed and totally dried
  • 6 ounces sturdy blue cheese, resembling Roquefort, crumbled
  • 2 tablespoons apple cider vinegar
  • 1 Granny Smith apple, halved and peeled

Convey 4 quarts of water to a boil in a stockpot. Flippantly salt and add the pasta, stir to separate and prepare dinner in accordance with the package deal directions, till al dente. Drain and return the pasta to the pot.

Whereas the pasta is cooking, in a 12-inch nonstick skillet over excessive warmth, warmth 2 tablespoons of oil till it simply begins to smoke. Add the asparagus, pepper and the 1/2 teaspoon of salt. Toss to coat after which unfold the asparagus in a single layer and prepare dinner with out stirring, till it begins to brown on one aspect, about 1 minute.

Add the walnuts and proceed to prepare dinner, stirring continuously, till the asparagus is tender-crisp and the nuts are toasted, about 4 minutes. Add the arugula and toss till simply beginning to wilt, about 1 minute.

Add the asparagus combination, cheese, vinegar and the remaining 3 tablespoons of oil to the pasta and toss to mix.

Divide the pasta amongst bowls, and use the coarse aspect of a field grater to grate a little bit apple over every bowl. Serve scorching.

Per serving (1 1/2 cups), primarily based on 6

Energy: 624; Whole Fats: 32 g; Saturated Fats: 8 g; Ldl cholesterol: 21 mg; Sodium: 701 mg; Carbohydrates: 68 g; Dietary Fiber: 6 g; Sugar: 7 g; Protein: 21 g

This evaluation is an estimate primarily based on accessible components and this preparation. It mustn’t substitute for a dietitian’s or nutritionist’s recommendation.

Tailored from America’s Take a look at Kitchen.

Examined by Ann Maloney; e mail inquiries to [email protected].

Scale this recipe and get a printer-friendly, desktop model right here.

Browse our Recipe Finder for greater than 10,000 Put up-tested recipes.

Did you make this recipe? Take a photograph and tag us on Instagram with #eatvoraciously.

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button