Pasta With Blue Cheese and Walnuts

READY IN: 25mins
Recipe by Parsley

This is a nice, different side dish, or even a meatless main dish--and it's quick to make, too.

Top Review by Mommy Diva

DELICIOUS! I must confess, I altered a bit to use what I had on hand, but kept the sauce and integrety I think as you had planned. This one WON over my DH who usually doesn't like blue cheese cream sauces. (YEA!!) I ended up using Conchiglie Rigate (I was out of bow tie, which NEVER happens!). I also decided to use asparagus instead of peas only because I was also making your tarragon pea recipe as a side tonight and wanted a variety. I used gorgonzola cheese and toasted pecans to round it out. Delicious - next time I think I may add some cranberries!! YUMMY! ZWT3. This one goes in my KEEPER recipe book!!

Ingredients Nutrition


  1. Cook pasta according to package directions; drain.
  2. Pour evaporated milk into a large skillet and heat over med-high heat, stirring frequently until hot. Stir in blue cheese and continue to cook, stirring frequently until cheese is partially melted.
  3. Add pasta, peas, and walnuts to skillet and stir to coat well. Heat through and serve.

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