Grated apple brightens up this pungent pasta salad made with blue cheese, asparagus and walnuts.
5 tablespoons extra-virgin olive oil, divided1 cup raw, unsalted walnuts, chopped6 ounces strong blue cheese, such as Roquefort, crumbledBring 4 quarts of water to a boil in a stockpot. Lightly salt and add the pasta, stir to separate and cook according to the package instructions, until al dente. Drain and return the pasta to the pot.While the pasta is cooking, in a 12-inch nonstick skillet over high heat, heat 2 tablespoons of oil until it just begins to smoke.
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
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