Prep 20 mins
Cook 15 mins
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!
- 8 ounces farfalle pasta, small to medium in size bow tie any shaped pasta will work beautifully
- 1 lb asparagus, trim off tough ends, cut into 1 1/2-inch pieces
- 3 tablespoons olive oil, divided
- 3 cups red onions, chopped
- 1 cup walnuts, halved, toasted
- 1⁄2 cup blue cheese, substitute Gorgonzola for a bolder flavor
- sea salt, to taste
- ground pepper, to taste
- 1⁄4 teaspoon red pepper flakes (optional)
- 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.
- 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.
- 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.
- Toss the pasta & asparagus with the onion, walnuts and blue cheese. Stir in remaining 1T olive oil. Add salt & pepper, to taste.