Penne With Blue Cheese, Pesto, Walnuts, and Asparagus

I cut this out of the newspaper. It is great, but I would only recommend this for pesto lovers. This can be made with feta cheese instead of blue cheese.

• Ready In: 25 mins
• Serves: 4

Ingredients

•  salt, for cooking pasta
• 8  ounces penne
• 1  cup walnut pieces
• 1 (3 1/2ounce) jar pesto sauce (approx. 1/2 cup)
• 1⁄4 cup blue cheese (crumbled)
• 1⁄2 lb  thin asparagus spear

Directions

1. Bring a large pot of water to a boil over high heat. Add salt and stir in the penne. Reduce to medium-high and cook penne, uncovered, until al dente, 6-7 minutes.
2. Meanwhile, place walnuts on a rimmed baking sheet and bake in preheated 350-degree o ven until lightly toasted, 4-5 minutes.
3. Place pesto and blue c heese in a large serving bowl and using a fork, mash the blue cheese into the pesto.
4. Rinse asparagus spears and snap off and discard their tough ends. Break spears into 1 1/2-inch long pieces.
5. During the last 3 minutes of the penne cooking time, add asparagus to pot and cook until bright green and crisp-tender. Drain penne and asparagus well in colander. Add to the bowl with the pesto and stir to coat them well. Top with toasted walnuts and serve at once.