Serves: 4

Cook Time: 10 Minutes

Ingredients

• 3/4 lb linguini (substitute any other pasta)
• 3 tablespoons olive oil
• 8 tablespoons butter
• 1 cup walnut halves
• 1 lb asparagus spears, thick ends removed and cut into 1 1/2" pieces
• 4 oz. blue cheese, cut into pieces
• Salt and pepper

Steps

Bring a large pot of salted water to a boil. Add linguini or any other pasta and cook until al dente (slightly chewy to the bite). Meanwhile, in a large saute pan melt olive oil and butter over medium heat. Add walnut halves and saute 2 min. Stir in asparagus pieces, coating each with the oil and butter. Add the blue cheese. Cover and cook until asparagus is tender, but still a little crisp and blue cheese has melted (about 5 min but will vary with the thickness of the asparagus). Drain pasta and add to the saute pan. Toss all ingredients together. Salt and pepper to taste. Add a bit more olive oil if needed for a thinner sauce. Serve hot.

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.