Recipe: Fusilli with Blue Cheese and Toasted Walnuts

FUSILLI WITH BLUE CHEESE AND TOASTED WALNUTS

1 (16 ounce) package fusilli or corkscrew pasta, uncooked
2/3 cup half-and-half or light cream
1/2 cup water
3/4 cup crumbled blue cheese (3 ounces), plus additional 1/4 cup (1 ounce) for garnish
1 (10 ounce) package frozen peas, thawed
3/4 cup walnuts, toasted* and chopped
Fresh parsley sprigs (optional garnish)

Heat large saucepot of salted water to boiling over high heat; add fusilli and cook as label directs.

Meanwhile, in 1-quart saucepan, heat half-and-half, 1/4 teaspoon salt, and water to simmering over medium heat. Stir in 3/4 cup crumbled blue cheese; heat through.

Place peas in a colander; drain the fusilli over peas.

In large serving bowl, toss pasta mixture with blue-cheese sauce and walnuts. Sprinkle with remaining 1/4 cup crumbled blue cheese and parsley sprigs, if you like.

TO TOAST WALNUTS:
Spread them in a single layer on a baking sheet, then bake in a 350 degree F oven, stirring occasionally, for about 10 minutes, or until fragrant.

Makes 4 main-dish servings
Source: Good Housekeeping 100 Best Pasta Recipes