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Pasta with Asparagus

  • 1 Tbsp plus 1/2 tsp salt
  • 1 lb pasta - whole wheat fettucini works well
  • 5 Tbsp extra-virgin olive oil
  • 1 lb asparagus - bottom 1 in trim & discard cut into 1“ pieces (split if larger than 1/2” dia.)
  • 1/2 tsp ground black pepper
  • 1 cup waltnuts, chopped
  • 6 cups lightly packed spinach leaves washed and dried thoroughly (arugula leaves alternative)
  • 6 oz strong blue cheese - Trader Joe's works well
  • 2 Tbsp cider vinegar
  • 1 Granny Smith apple, peeled for grating over pasta

  1. Bring 4 quarts water to boil in stock pot (8 qut). Add 1 Tbsp salt and pasta, stir to separate, and cook until al dente. Drain and return to pot.
  2. While pasta is cooking, heat 2 Tbsp oil in large nonstick skillet or saute pan over high heat until beginning to smoke. Add asparagus, pepper, and remaining 1/2 tsp salt; cook without stirring, until asparagus begins to brown, about 1 min.
  3. Add walnuts and continue to cook, stirring frequently, until asparagus is tender-crisp and nuts are roasted, about 4 min. Toss in greens until wilted.
  4. Add asparagus mixture, cheese, vinegar, and remaining 3 Tbsp oil to pasta in stock pot; toss to combine. Serve immediately, grating apple over individual servings.

Serves 5-6      Total Cook Time: 15 min.
Cooks Illustrated Mar/Apr 2003

recipe/pastawithasparagus.txt · Last modified: 2011/12/11 04:24 (external edit)