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    You are in: Home / Recipes / Farfalle With Asparagus, Red Onion, Walnuts & Blue Cheese Recipe
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    Farfalle With Asparagus, Red Onion, Walnuts & Blue Cheese

    1/1 Photo of Farfalle With Asparagus, Red Onion, Walnuts & Blue Cheese

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    Chicagoland Chef du Jour's Note:

    My girlfriend from Long Island,NY passed this recipe along to me. It was from "Newsday", her local newspaper. I would suggest following the recipe as written. I have used pinenuts & vidalia onions and the flavors fell flat. UPDATE 10/10, I have made it twice now, using walnuts and red onions makes a huge difference. I like adding the red pepper flakes for kick!

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    1. 1
      Cook pasta in plenty of salted boiling water according to the package directions. Three (3) minutes before the pasta is done, add the asparagus. Drain.
    2. 2
      Meanwhile, over medium heat, toast the walnuts in a large dry skillet until they are aromatic and lightly browned. CAREFUL not to burn. About 2 minutes. Transfer to a bowl to cool. Once cooled, either leave halved or do a rough chop but leave some big pieces.
    3. 3
      Over medium heat, heat 2 T of olive oil in a large skillet, add onion and cook until onion is softened and translucent, about 7-9 minutes. I prefer to cook longer until they are caramelized.
    4. 4
      Toss the pasta & asparagus with the onion, walnuts and blue cheese. Stir in remaining 1T olive oil. Add salt & pepper, to taste.

    Ratings & Reviews:


    Nutritional Facts for Farfalle With Asparagus, Red Onion, Walnuts & Blue Cheese

    Serving Size: 1 (231 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 624.8
    Calories from Fat 317
    Total Fat 35.2 g
    Saturated Fat 6.6 g
    Cholesterol 12.6 mg
    Sodium 260.3 mg
    Total Carbohydrate 62.8 g
    Dietary Fiber 8.0 g
    Sugars 8.9 g
    Protein 19.5 g

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