Farfalle With Asparagus, Red Onion, Walnuts & Blue Cheese
photo by Chicagoland Chef du Jour
- Ready In:
- 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.
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RECIPE SUBMITTED BY
Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.