Creamy Blue Cheese Pasta with Toasted Walnuts

Creamy Blue Cheese Pasta with Toasted Walnuts

-½ cup walnut halves, chopped
-2 tablespoons unsalted butter
-3 cloves garlic, minced
-¾ cup half & half
-salt & pepper to taste
-½ cup fresh parsley, chopped
-4 ounces Rogue Creamery Smokey Blue or Oregon Blue
-2 ounces Touvelle
-9 ounces linguine

 Method

1. Cook the pasta al dente according to the instructions on the package. Conserve about ½ cup of pasta water before straining, just in case you want to use it to thin out the blue cheese sauce. 
2. In a large pan, toast the walnuts over medium heat, tossing frequently, until they start to brown.
3. Set the toasted walnuts aside and add the butter and garlic to the pan. Keep over medium heat until butter is melted and garlic is fragrant. 
4. Turn the heat down to low. Add the half and half, salt + pepper, and crumble in the blue cheese. Cook, stirring frequently, until creamy and smooth. 
5. Turn the heat off but keep your pan on the burner. Add the parsley and Touvelle and use the residual heat to melt and combine. 
6. Add the cooked pasta and toss to coat. If need be, use some of the conserved pasta water to thin out the sauce. 
7. Serve hot and top with the toasted walnuts. Enjoy!

Recipe by @marleysmenu on Instagram.