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Creamy Penne with Blue Cheese, Arugula and Toasted Walnuts

by on November 4, 2011 in Main Courses, Pasta

See this recipe post on Bev Weidner’s site!

November 4, 2011 Main CoursesPasta
3.83 Mitt(s) 6 Rating(s)6 votes, average: 3.83 out of 56 votes, average: 3.83 out of 56 votes, average: 3.83 out of 56 votes, average: 3.83 out of 56 votes, average: 3.83 out of 5

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Difficulty Easy

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Recipe Description

What do you get when you fall in luuuve?

Preparation Instructions

Start by toasting your walnuts. Pour them into a small skillet and toast over medium heat for about 5 minutes, until they start to brown and you can smell ‘em. Remove them from the heat and coarsely chop. Set aside.

Cook the pasta until it reaches al dente (use package instructions for al dente). Reserve 1/4th of the pasta water and drain the rest. Set pasta and reserved water aside.

Back in the pot, reduce the heat to medium and add the butter, milk and blue cheese. Whisk together until combined and smooth. Throw in a pinch of salt and pepper.

Add the cooked pasta and the arugula into the sauce, wilting the greens and gently stirring to cover everything with the sauce. If you need to thin out the sauce a little, you can add the reserved pasta water here.

Serve with toasted walnuts and oh my dear, eat eat eat.

Ingredients

  • ½ cups Walnuts
  • ½ pounds Penne Pasta
  • 1 Tablespoon Butter
  • 1 cup Reduced-fat Milk
  • ½ cups Crumbled Blue Cheese
  • 1 pinch Coarse Salt And Freshly Ground Pepper
  • 4 cups Arugula

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