FUSILLI WITH BLUE CHEESE, ASPARAGUS TIPS AND WALNUTS
Recipe by California Walnut Board
- Yield: 4 servings
- Prep: 10 mins
- Cook: 15 mins
Ingredients
- 1/2cup (2 oz.) crumbled blue cheese
- 1cup chopped parsley, preferably Italian (flatleaf) parsley
- 3/4cup chopped California walnuts, toasted if desired
- 2tablespoons chopped fresh thyme or 1 teaspoon dried thyme
- 2cloves (2 teaspoons) garlic, minced
- 1/2teaspoon salt
- 1/2teaspoon freshly ground pepper
- 2cups asparagus tips, or 1/2 lb tender asparagus spears cut in 1 inch pieces
- 1pound dried fusilli pasta
Instructions
-
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
Nutritional Info *per serving
- Calories 650
- Glycemic Load 0
- Fat 22g
- Saturated Fat 4g
- Polyunsaturated Fat 8g
- Monounsaturated Fat 5g
- Cholesterol 15mg
- Sodium 560mg
- Potassium 830mg
- Carbohydrate 92g
- Fiber 14g
- Sugars 6g
- Protein 25g
- Trans Fat 0g
- Vitamin A 40%
- Vitamin C 45%
- Calcium 20%
- Iron 35%