Cavatappi with Asparagus, Arugula, Walnuts, and Blue Cheese

By SFCook

Cavatappi is a short, tubular corkscrew-shaped pasta. Penne is a fine substitute. If you prefer, use mild-flavored baby spinach in place of peppery arugula. The grated apple, added just before serving, balances the other flavors in this dish.

from CooksIllustrated.com

Ingredients

• 1 tablespoon table salt
• 1/2 teaspoon table salt
• 1 pound cavatappi
• 5 tablespoons extra-virgin olive oil
• 1 pound asparagus , bottom 1 inch trimmed and discarded, spears halved lengthwise if larger than 1/2 inch in diameter and cut into 1-inch lengths
• 1/2 teaspoon ground black pepper
• 1 cup walnuts , chopped
• 4 cups arugula (lightly packed), washed and dried thoroughly (about 1 bunch)
• 6 ounces blue cheese , preferably Roquefort, crumbled
• 2 tablespoons cider vinegar
• 1 Granny Smith apple , peeled, for grating over pasta

Details

Servings 4
Adapted from dececcousa.com

Preparation

Step 1

Bring 4 quarts water to boil in stockpot. Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain and return to pot.

2. While pasta is cooking, heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until beginning to smoke. Add asparagus, pepper, and remaining 1/2 teaspoon salt; cook, without stirring, until asparagus begins to brown, about 1 minute. Add walnuts and continue to cook, stirring frequently, until asparagus is tender-crisp and nuts are toasted, about 4 minutes; toss in arugula until wilted. Add asparagus mixture, cheese, vinegar, and remaining 3 tablespoons oil to pasta in stockpot; toss to combine. Serve immediately, grating apple over individual servings.