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Orecchiette With Asparagus, Blue Cheese And Walnuts
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- #62023
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 1/2 quarts water
1 teaspoon chicken-flavored bouillon granules
8 ounces orecchiette pasta, uncooked
1 pound fresh asparagus spears
3 tablespoons crumbled blue cheese
2 tablespoons raspberry-flavored vinegar
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons finely chopped walnuts, toasted
directions
Combine water and bouillon granules in a Dutch oven; bring to a boil. Add pasta, and cook 11 to 13 minutes or until tender; drain well. Place in a serving bowl. Set aside and keep warm.
Snap off tough ends of asparagus. Remove scales from stalks with a vegetable peeler, if desired. Cut asparagus into 1" pieces. Arrange asparagus in a steamer basket over boiling water. Cover and steam 7 minutes or until crisp-tender; drain.
Add asparagus, blue cheese, and next 4 ingredients to pasta; toss well. Sprinkle with chopped walnuts. Serve pasta immediately.
added by
idealcooks
nutrition data
Nutritional data has not been calculated yet.
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