I am ready and willing to try anything with pesto and I absolutely love blue cheese, so I knew this one was going to be a winner before I even tasted it.
8 oz. penne
1/2 c. pesto
1/4 c. crumbled blue cheese
1/2 lb. frozen or fresh asparagus spears
Cook pasta per the directions on the box.
Put pesto and blue cheese in a mixing bowl and mash them together with a fork.
During the last 3 minutes of the penne cooking time, add asparagus to pot and cook until bright green and crisp-tender. Drain penne and asparagus well in colander. Add to the bowl with the pesto and stir to coat them well.
Did I change anything? Yes. The original recipe called for walnuts. We didn’t have any walnuts so I didn’t make it that way. I am sure it is tasty either way.
What does the family think? The first time I made this I made it just the way it’s described above. My hubby said he felt like it needed some meat, so the next time I added a little shredded chicken in it and we have been eating it that way ever since. Either way it’s good. Our children are kid of purists when it comes to pasta…if it doesn’t have red sauce then it’s not pasta.