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here are the goods:8 oz. penne1 c. walnut pieces3.5 oz. pesto1/4 c. crumbled blue cheese1/2 lb. thin asparagus spears1. Preheat oven to 350.2. Make the penne like the box says.3. Bake the walnuts for 4 to 5 minutes til lightly toasted.4. Place the pesto and blue cheese in a large serving bowl and, using a fork, mash the blue cheese into the pesto.5. Rinse the asparagus and break off the icky ends. Then cut it into 1.5" pieces. 6. During the last 3 minutes of the penne cooking time, add the asparagus to the pot and cook until they turn bright green and they are crisp-tender. Drain it and then add to the pesto bowl and mix it all up. Top with the toasted walnuts. Eat until you are too full to move.Ok. I know this might seem like a funny recipe with the blue cheese and all but it is SO GOOD. Just trust me. Last week I ate it for two meals a day, four days straight. Also, just add as much pesto or blue cheese as you like. I usually have a little more than it says. Hope you like it.
um, totally rad.
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