Ingredients Jump to Instructions ↓

  1. 12 ounce(s) (3/4 of 16-ounce package per recipe)

  2. farfalle or bow-tie pasta

  3. 1 cup(s) walnuts

  4. 1 clove(s)

  5. garlic

  6. 3 tablespoon(s) olive oil

  7. 1 cup(s) half-and-half

  8. 1/4 teaspoon(s) salt

  9. 1/4 tablespoon(s) coarsely ground black pepper

  10. 1/4 cup(s) (1 ounce)

  11. crumbled blue cheese

  12. Parsley sprigs for garnish

Instructions Jump to Ingredients ↑

  1. In saucepot, prepare farfalle as label directs but do not use salt in cooking water.

  2. Meanwhile, in blender at high speed, or in food processor with knife blade attached, finely chop walnuts and garlic. Do not overprocess or walnuts will turn into an oily paste.

  3. In 1-quart saucepan over medium-low heat, heat garlic-walnut mixture and olive oil 10 minutes to brown walnuts slightly, stirring frequently. Add half-and-half, salt, and pepper. Reduce heat to low; simmer 2 to 3 minutes to thicken sauce slightly.

  4. Drain farfalle. Toss with walnut sauce; sprinkle with crumbled blue cheese. Garnish with parsley if you like.


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