A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Pappardelle With Asparagus And Blue Cheese
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- #66552
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
salt
1 pound asparagus, cut in 1 1/2-inch lengths
6 ounces pappardelle pasta or other broad egg noodle
1/2 cup half and half
1/2 cup crumbled gorgonzola cheese
1 large green onion, chopped
1 lemon, grated zest
1/4 teaspoon freshly ground black pepper or to taste
toasted pine nuts (optional)
directions
Bring a large pot of salted water to a boil. Add asparagus and cook 2 minutes. Use a sieve to scoop out the asparagus; set aside. Add pappardelle to the boiling water. Cook until tender, about 10 minutes. Drain well.
Return pappardelle to the pot. Add half-and-half and cheese. Toss over low heat until cheese melts and forms a creamy sauce. Stir in asparagus, green onion, lemon zest and pepper. Toss gently but well. Taste and adjust salt if desired. Sprinkle with toasted pine nuts. Serve immediately.
added by
tpogue
nutrition data
Nutritional data has not been calculated yet.
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