Walnut and Blue Cheese Sauce Fusilli with Arugula
Fusilli tossed in a creamy blue cheese sauce with toasted walnuts and peppery arugula.
Dietary
Vegetarian, Pescatarian, Halal, Kosher
Allergens
Dairy, Tree nuts, Wheat
This pasta pairs a rich, tangy blue cheese cream sauce with crunchy toasted walnuts and fresh arugula that wilts slightly into the hot noodles. It comes together in about 30 minutes, making it suited to a weeknight dinner that still feels a bit special. The combination of sharp cheese, nutty crunch, and bitter greens balances the dish without needing many extra ingredients.
Ingredients
- 12 ounces fusilli pasta
- 3/4 cup walnuts, roughly chopped
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 4 ounces blue cheese, crumbled
- 1/4 cup grated Parmesan cheese
- 4 cups baby arugula
- 1/2 cup reserved pasta water
- salt, to taste
- black pepper, to taste
Method
-
Bring a 6-quart saucepan of salted water to a boil and cook the fusilli according to package directions until al dente.
-
Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
-
While the pasta cooks, toast the walnuts in a dry 9-inch skillet over medium heat, stirring often, until fragrant and lightly browned.
-
Transfer the toasted walnuts to a plate and set the skillet back over medium heat.
-
Melt the butter in the same skillet, then add the garlic and cook until fragrant, about 30 seconds.
-
Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
-
Add the blue cheese and Parmesan, stirring until melted and the sauce is smooth, about 2 minutes.
-
Add the drained fusilli to the skillet and toss to coat, adding reserved pasta water a splash at a time to loosen the sauce as needed.
-
Remove the skillet from the heat, add the arugula, and toss until just wilted.
-
Season with salt and black pepper to taste, divide among bowls, and top with the toasted walnuts.
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Walnut and Blue Cheese Sauce Fusilli with Arugula
This pasta pairs a rich, tangy blue cheese cream sauce with crunchy toasted walnuts and fresh arugula that wilts slightly into the hot noodles. It comes together in about 30 minutes, making it suited to a weeknight dinner that still feels a bit special. The combination of sharp cheese, nutty crunch, and bitter greens balances the dish without needing many extra ingredients.
30 min 4 servings 620 cal
Ingredients
- 12 ounces fusilli pasta
- 3/4 cup walnuts, roughly chopped
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 4 ounces blue cheese, crumbled
- 1/4 cup grated Parmesan cheese
- 4 cups baby arugula
- 1/2 cup reserved pasta water
- salt, to taste
- black pepper, to taste
Method
- 1
Bring a 6-quart saucepan of salted water to a boil and cook the fusilli according to package directions until al dente.
- 2
Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
- 3
While the pasta cooks, toast the walnuts in a dry 9-inch skillet over medium heat, stirring often, until fragrant and lightly browned.
- 4
Transfer the toasted walnuts to a plate and set the skillet back over medium heat.
- 5
Melt the butter in the same skillet, then add the garlic and cook until fragrant, about 30 seconds.
- 6
Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
- 7
Add the blue cheese and Parmesan, stirring until melted and the sauce is smooth, about 2 minutes.
- 8
Add the drained fusilli to the skillet and toss to coat, adding reserved pasta water a splash at a time to loosen the sauce as needed.
- 9
Remove the skillet from the heat, add the arugula, and toss until just wilted.
- 10
Season with salt and black pepper to taste, divide among bowls, and top with the toasted walnuts.
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