Fusilli with Blue Cheese, Asparagus Tips and Walnuts
- Yield 4 servings
- Prep 10 mins
- Cook 15 mins
Corkscrew-shaped pasta tossed with a generous measure of walnuts and parsley, and perfumed with garlic, herbs and blue cheese.
- 1/2 cup (2 oz.) crumbled blue cheese
- 1 cup chopped parsley, preferably Italian (flatleaf) parsley
- 3/4 cup chopped California walnuts, toasted if desired
- 2 tablespoons chopped fresh thyme or 1 teaspoon dried thyme
- 2 cloves (2 teaspoons) garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 cups asparagus tips, or 1/2 lb tender asparagus spears cut in 1 inch pieces
- 1 pound dried fusilli pasta
- Bring a large pot of salted water to a boil. Meanwhile, in a large bowl combine the cheese, parsley, walnuts, thyme, garlic, salt and pepper; set aside.
- Drop the asparagus into the water and boil about 2 minutes, until tender but slightly crisp. With a slotted spoon or a skimmer, remove the asparagus then rinse with cold water and drain. Add to the bowl with the cheese mixture.
- Drop the fusilli into the same boiling water and cook until just tender. Drain, reserving about 1 cup of the cooking water. Add the fusilli and the water to the bowl with the cheese mixture and toss to mix well and coat the pasta