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Quick Pasta--
Cavatappi is a short, tubular corkscrew-shaped pasta. Penne is a fine substitute. If you prefer, use mild-flavored baby spinach in place of peppery arugula. The grated apple, added just before serving, balances the other flavors in this dish.
Serves 4 to 6 as a main dish
| 1 |
tablespoon table salt
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| 1/2 |
teaspoon table salt
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| 1 |
pound cavatappi
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| 5 |
tablespoons extra-virgin olive oil
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| 1 |
pound asparagus , bottom 1 inch trimmed and discarded, spears halved lengthwise if larger than 1/2 inch in diameter and cut into 1-inch lengths
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| 1/2 |
teaspoon ground black pepper
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| 1 |
cup walnuts , chopped
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| 4 |
cups arugula (lightly packed), washed and dried thoroughly (about 1 bunch)
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| 6 |
ounces blue cheese , preferably Roquefort, crumbled
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| 2 |
tablespoons cider vinegar
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| 1 |
Granny Smith apple , peeled, for grating over pasta
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1. Bring 4 quarts water to boil in stockpot. Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain and return to pot.
2. While pasta is cooking, heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until beginning to smoke. Add asparagus, pepper, and remaining 1/2 teaspoon salt; cook, without stirring, until asparagus begins to brown, about 1 minute. Add walnuts and continue to cook, stirring frequently, until asparagus is tender-crisp and nuts are toasted, about 4 minutes; toss in arugula until wilted. Add asparagus mixture, cheese, vinegar, and remaining 3 tablespoons oil to pasta in stockpot; toss to combine. Serve immediately, grating apple over individual servings.
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