Pappardelle With Asparagus And Blue Cheese

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#66552

serves/makes:

ready in:
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.