In this blue cheese pasta dish, I used fettuccine, but any type of pasta will also work. This dish is so easy and quick to make. After cooking the pasta to al dente, it is tossed in a mixture of blue cheese and lemon juice. Walnuts, bread crumbs, garlic and parsley are toasted in a skillet and the tossed in the pasta.
Cooking Tips for Perfect Pasta
Cooking pasta may seem straightforward, but there are a few tricks to ensure it turns out perfect every time. First, always use plenty of water when boiling pasta. A good rule of thumb is to use about four to six quarts of water for every pound of pasta. This helps prevent sticking and allows the pasta to cook evenly. Remember to salt the water generously once it starts boiling. This adds flavor to the pasta itself. Cook the pasta until it is al dente, which means it should be firm to the bite. To achieve this, check the pasta a minute or two before the package instructions indicate. Once done, reserve a cup of the pasta cooking water before draining. This starchy water can be used later to adjust the sauce consistency, ensuring the pasta is perfectly coated.
Ingredient Notes: Choosing the Best Blue Cheese
Not all blue cheeses are created equal, so selecting the right one can elevate your blue cheese pasta. Roquefort, Gorgonzola, and Stilton are popular choices, each offering a unique flavor profile. Roquefort tends to be more tangy and creamy, while Gorgonzola is milder and creamier. Stilton has a stronger flavor with a crumbly texture. Look for cheese that crumbles easily and has a distinct aroma. If possible, buy it from a cheese shop where you can ask for samples. Fresh cheese will have a better taste and texture. Additionally, consider the age of the cheese; older blue cheese usually has a stronger flavor, which might be perfect if you enjoy bold tastes. Pair your cheese with fresh ingredients to balance the richness in the dish.
Serving Suggestions and Pairings
When it comes to serving blue cheese pasta, think about how to balance its rich flavors. A light salad can be a great accompaniment. Consider a simple arugula salad dressed with lemon juice and olive oil. The peppery arugula complements the creamy pasta nicely. For a heartier pairing, grilled or roasted vegetables, like asparagus or zucchini, work well alongside the dish. If you’re looking to add protein, grilled chicken or shrimp can be tossed with the pasta for a complete meal. Don’t forget about wine pairings; a crisp white wine like Sauvignon Blanc or a light red like Pinot Noir can enhance the flavors. Serve everything with freshly grated Parmesan on top and a sprinkle of fresh herbs, like parsley or basil, for a beautiful presentation.
Blue Cheese Pasta with Lemon and Walnuts
Ingredients
- 3 tbsp. olive oil
- 1/2 cups bread crumbs
- 1/4 cups finely chopped walnuts
- 3 cloves garlic finely chopped
- 3 tbsp. Chopped parsley
- 1 lbs of your favorite pasta
- 4 oz. blue cheese crumbled
- ¼ cup of lemon juice
- 1/2 cup pasta water reserved
- Salt and pepper to taste
Instructions
- Cook the pasta according to the package instructions. Reserved ½ cup of the water used to cook the pasta.
- In a large skillet, heat 1 tbsp of olive oil in medium heat. Add the garlic, bread crumbs, walnuts and parsley. Stir and heat until the bread crumbs are browned, about 3-5 minutes.
- In a large bowl, toss the cooked pasta in the blue cheese, lemon, 2 tbsp of olive oil and the reserved pasta water.
- Add the bread crumb mixture and toss until well coated. Add salt and pepper to taste.
Notes
Nutrition
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