Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
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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