Cavatappi with Asparagus, Arugula, Walnuts, and Blue Cheese

Name: Cavatappi with Asparagus, Arugula, Walnuts, and Blue Cheese
Yield: Serves 4 to 6 as a main dish
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

Main Courses
Vegetables
Cheese
Pasta
Weeknight
Vegetarian

Appears in Cook's Illustrated March/April 2003

Sick and tired of bland vegetarian pasta dishes? So are we.

SERVES 4 to 6 as a main dish

TIME 45 minutes

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