Blue Cheese Pasta
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.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 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)
Instructions
- 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.
- While the pasta is cooking, mash the cheese and butter together. Mix in the pesto.
- Add the pesto mixture to the pasta and stir until melted. Drizzle in enough pasta water to make a light sauce.
- Divide among plates, garnishing with walnuts or breadcrumbs if desired. Tell nobody about the pesto part and see if they figure it out.
Notes
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- Pasta: Any pasta will work for this recipe but we like a short pasta like campanelle, bow-ties or penne. Use your fave!
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- Blue Cheese: Blue cheese comes in all kinds of “strengths” – we use a mild version so it doesn’t overwhelm the other flavors.
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- Walnuts: You can swap in chopped pecans or macadamia nuts, or trade the nuts for toasted bread crumbs.
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- Pesto: If you don’t have any homemade on hand, you can find pesto in the pasta sauce area of your supermarket.
Find it online: https://www.framedcooks.com/blue-cheese-pesto-pasta/