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
- 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.
- In a large pan, toast the walnuts over medium heat, tossing frequently, until they start to brown.
- 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.
- 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.
- 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.
- Add the cooked pasta and toss to coat. If need be, use some of the conserved pasta water to thin out the sauce.
- Serve hot and top with the toasted walnuts. Enjoy!
Recipe by Marley's Menu marleysmenu.com (@Marleysmenu on Instagram)