• Yield: 4 servings
  • Prep: 10 mins
  • Cook: 15 mins


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


  1. 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.
  2. 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.
  3. 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%