• 16servings
  • 214calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsCopper, Natrium, Chromium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds green beans, stems trimmed and cut into 1 1/2-in. lengths

  2. 16 ounces whole-grain penne, rotini, rotelle, or fusilli pasta

  3. 1/2 cup mayonnaise

  4. About 1/3 lb. Roquefort cheese

  5. 2 tablespoons red wine vinegar

  6. 3 tablespoons each finely chopped flat-leaf parsley and finely chopped chives

  7. 5 crisply cooked thick slices bacon, crumbled

  8. 1/2 teaspoon freshly ground black pepper

  9. Salt

Instructions Jump to Ingredients ↑

  1. Bring 2 large pots of salted water to a boil. Prepare a large bowl of ice and cold water. In one pot, boil green beans 3 minutes; drain and plunge in ice water to stop cooking. In the other, cook pasta until tender to the bite, 9 to 12 minutes or according to package directions. Drain and rinse thoroughly under cold water until completely cool (see Notes).

  2. In a food processor, pulse mayonnaise, Roquefort, and vinegar until well combined but still slightly chunky.

  3. In a large bowl, toss together pasta, green beans, Roquefort dressing, parsley, chives, bacon, and pepper until pasta is well coated. Season with salt to taste.

  4. Note: Nutritional analysis is per 1-cup serving.


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