Farfalle With Asparagus, Red Onion, Walnuts & Blue Cheese

photo by Chicagoland Chef du Jour

- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 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)
directions
- 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.
Questions & Replies

Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Chicagoland Chef du Jour
Hinsdale, Illinois
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.