Ingredients
The following ingredients have 4 Servings
- 12 ounces pasta (I like campanelle but any variety will work!)
- 4 ounces blue cheese, room temperature and crumbled
- 2 tablespoons butter, softened
- 1/4 to 1/2 cup pesto, depending on how much pesto taste you like
- 1 bunch asparagus, cut into 1 inch pieces
- Walnuts or toasted fresh breadcrumbs for garnish (optional)
Instruction
- Cook pasta in heavily salted water according to package directions. When it has 2 minutes to go, add the asparagus. Scoop out a cup of pasta water and drain, returning pasta mixture to pot.
- While the pasta is cooking, mash the cheese and butter together. Mix in the pesto.
- Add the pesto mixture to the pasta and stir until melted. Drizzle in enough pasta water to make a light sauce.
- Divide among plates, garnishing with walnuts or breadcrumbs if desired. Tell nobody about the pesto part and see if they figure it out.
