Cavatappi with Asparagus, Arugula, Walnuts, and Blue Cheese

Published March 1, 2003.

Why this recipe works:

Well aware that most vegetarian pasta recipes feature a flavorless, boring pile of starch, randomly studded with bland vegetables and topped with a mound of low-quality grated cheese, we set out to develop a vegetarian pasta recipe with big and intense flavors that would also be easy to make.… read more

Well aware that most vegetarian pasta recipes feature a flavorless, boring pile of starch, randomly studded with bland vegetables and topped with a mound of low-quality grated cheese, we set out to develop a vegetarian pasta recipe with big and intense flavors that would also be easy to make. The keys to our best vegetarian pasta recipe turned out to be sautéing asparagus and other vegetables to deepen their flavors and using restraint with a balance of salty, sweet, and sour ingredients in order to let the asparagus flavor shine.

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Serves 4 to 6 as a main dish

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.

Ingredients

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