Penne with Blue Cheese, Pesto, Walnuts, Asparagus
Fresh penne tossed with creamy blue cheese and pesto, topped with toasted walnuts and tender asparagus. Bright herbaceous flavors balanced by tangy cheese and nutty crunch. Quick weeknight pasta ideal for spring and summer dinners when asparagus is at peak season. This version keeps preparation minimal while layering distinct textures and flavors.
Ingredients
Instructions
- 1
Bring large pot of salted water to boil over high heat.
- 2
Add penne and cook at medium-high until al dente, 6-7 minutes.
- 3
Meanwhile, spread walnuts on rimmed baking sheet and toast in preheated 350-degree oven until lightly toasted, 4-5 minutes.
- 4
Mash blue cheese into pesto in large serving bowl using fork until combined.
- 5
Rinse asparagus and snap off tough ends. Break spears into 1 1/2-inch pieces.
- 6
During last 3 minutes of pasta cooking, add asparagus to pot and cook until bright green and crisp-tender.
- 7
Drain pasta and asparagus well. Add to pesto mixture and toss to coat.
- 8
Top with toasted walnuts and serve immediately.
Tips
Toast walnuts while pasta cooks to maximize flavor without extra time; watch carefully as they brown quickly at 350F.
Add asparagus in final minutes so it retains bright color and crisp-tender bite rather than becoming mushy.
Toss pasta immediately after draining while warm so pesto coats evenly and blue cheese slightly melts.
Good to Know
Refrigerate leftover pasta in airtight container up to 3 days. Do not freeze as texture deteriorates. Pesto separates when cold; reheat gently with splash of pasta water.
Toast walnuts up to 2 days ahead; store in airtight container. Make pesto-cheese mixture several hours ahead but do not add pasta until serving to prevent sogginess.
Serve immediately after tossing while pasta is warm and walnuts are still slightly warm for optimal texture contrast.
Common Mistakes
Do not overcook penne or asparagus to avoid mushy texture and color loss.
Do not skip draining pasta well to avoid watery, oily final dish.
Do not add pesto-coated pasta to pesto bowl too far ahead to avoid becoming soggy.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this ahead?
Toast walnuts and prep pesto-cheese mixture ahead, but toss with hot pasta only at serving time. Cold pesto-coated pasta becomes dense and oily as it sits. Store components separately for best results.
What if I do not have fresh asparagus?
Frozen asparagus works but thaw and pat dry first, then reduce cooking time to 1-2 minutes to avoid mushiness. Alternatively substitute with blanched green beans, zucchini, or broccoli florets.
How long does leftover pasta keep?
Refrigerate covered up to 3 days. Do not freeze as pesto-based pasta becomes grainy. Reheat gently in microwave with splash of water or light olive oil to restore some moisture.