Cavatappi With Asparagus, Arugula, Walnuts, And Blue Cheese
Serves 4 To 6
Ingredients
5 tablespoons extra-virgin olive oil
1 pound asparagus, trimmed and cut into 1-inch lengths
Salt
1⁄2 teaspoon pepper
1 cup walnuts, chopped
4 ounces baby arugula (4 cups)
1 pound cavatappi
6 ounces strong blue cheese, such as Roquefort, crumbled (1-1⁄2 cups)
2 tablespoons cider vinegar
1 Granny Smith apple, peeled
Instructions
- Heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until just smoking. Add asparagus, 1⁄2 teaspoon salt, and pepper and cook, without stirring, until asparagus begins to brown, about 1 minute. Add walnuts and continue to cook, stirring occasionally, until asparagus is crisp-tender and nuts are toasted, about 4 minutes longer. Stir in arugula, 1 handful at a time, until wilted.
- Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1⁄2 cup cooking water, then drain pasta and return it to pot. Add asparagus mixture, blue cheese, vinegar, and remaining 3 tablespoons oil to pasta and toss to combine. Add reserved cooking water as needed to adjust consistency. Serve immediately, grating apple over individual portions.
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