Name: Pasta with Asparagus, Blue Cheese, and Walnuts

Ingredients:

• 2 1/2 teaspoons fine salt, divided
• 1 pound gemelli, penne or fusilli pasta
• 5 tablespoons extra-virgin olive oil, divided
• 1 pound asparagus, trimmed and cut into 1-inch pieces
• 1/2 teaspoon freshly ground black pepper
• 1 cup raw, unsalted walnuts, chopped
• 4 cups lightly packed regular or baby arugula leaves from 1 large bunch, washed and thoroughly dried. (May substitute baby spinach, which is milder than arugula.)
• 6 ounces strong blue cheese, such as Roquefort, crumbled
• 2 tablespoons apple cider vinegar
• 1 Granny Smith apple, halved and peeled

Instructions:

• Bring 4 quarts of water to a boil in a stockpot.
• Add 2 teaspoons of the salt and the pasta, stir to separate and cook according to the package instructions, until al dente.
• Drain and return the pasta to the pot.
• While the pasta is cooking, in a 12-inch nonstick skillet over high heat, heat 2 tablespoons of the oil until it just begins to smoke.
• Add the asparagus, pepper and the remaining 1/2 teaspoon of salt.
• Toss to coat and then spread the asparagus in a single layer and cook without stirring, until it begins to brown on one side, about 1 minute.
• Add the walnuts and continue to cook, stirring frequently, until the asparagus is tender-crisp and the nuts are toasted, about 4 minutes.
• Add the arugula and toss until just starting to wilt, about 1 minute.
• Add the asparagus mixture, cheese, vinegar and the remaining 3 tablespoons of oil to the pasta and toss to combine.
• Divide the pasta among bowls, and use the coarse side of a box grater to grate a little apple over each bowl.
• Serve hot.

Comments: 4/8/2023 - I used Cavatappi pasta, a full teaspoon of black pepper, 5-oz baby arugula (maybe 3 1/2 cups), and 5-oz blue cheese crumbles as well as the other items in the recipe. It tasted good, though maybe a little on the dry side.
I added 1/2 cup of vegetable broth before reheating it. The amount of pasta overwhelms the asparagus and arugula.
12/31/2025 - I used one pound of farfalle, a pound of asparagus, 6 oz chopped walnuts, about 7 oz of baby curly spinach, 5 oz of blue cheese, and half a Granny Smith apple. I used the salt and pepper as specified, but did not have any apple cider vinegar. We enjoyed it, and had enough for three meals. I served it with green salad: spinach, bell pepper and strawberries the first night and lettuce, apple, and mandarine orange the second.
4/4/2026 - I used one pound of rotini, 3/4 pound of asparagus, 5 oz chopped walnuts, 5 oz of baby arugula, 5 oz of blue cheese, and half a Granny Smith apple as well as the olive oil, olive oil, and apple cider vinegar. I stirred the asparagus and cooked the arugula much longer than specified. There was too much pasta for the amount of sauce. I did not have sides beside the green salad. Gail, CJ, and I got two meals plus some a little more for lunch.

Source: Ann Maloney, Washington Post, 29 March 2023

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