Blue Cheese Pasta

Blue Cheese Pesto Pasta on a plate with a fork.

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Jazz up your pasta with pesto by introducing it to some blue cheese! This easy recipe for blue cheese pesto pasta is a great change-up from tomato sauce.


  • 12 ounces short pasta (I like campanelle but any variety will work!)
  • 4 ounces blue cheese, room temperature and crumbled
  • 2 tablespoons butter, softened
  • 1/4 to 1/2 cup pesto, depending on how much pesto taste you like
  • 1 bunch asparagus, cut into 1 inch pieces
  • Walnuts or toasted fresh breadcrumbs for garnish (optional)


  1. Cook pasta in heavily salted water according to package directions. When it has 2 minutes to go, add the asparagus. Scoop out a cup of pasta water and drain, returning pasta mixture to pot.
  2. While the pasta is cooking, mash the cheese and butter together. Mix in the pesto.
  3. Add the pesto mixture to the pasta and stir until melted. Drizzle in enough pasta water to make a light sauce.
  4. Divide among plates, garnishing with walnuts or breadcrumbs if desired. Tell nobody about the pesto part and see if they figure it out.


    • Pasta: Any pasta will work for this recipe but we like a short pasta like campanelle, bow-ties or penne. Use your fave!

    • Blue Cheese: Blue cheese comes in all kinds of “strengths” – we use a mild version so it doesn’t overwhelm the other flavors.

    • Walnuts: You can swap in chopped pecans or macadamia nuts, or trade the nuts for toasted bread crumbs.

    • Pesto: If you don’t have any homemade on hand, you can find pesto in the pasta sauce area of your supermarket.