SERVES 4 TO 6
Cavatappi is a short, tubular corkscrew-shaped pasta; penne is a fine substitute. The grated apple balances the other flavors in this dish.
Table salt |
|
1 |
pound cavatappi (see note) |
5 |
tablespoons extra-virgin olive oil |
1 |
pound asparagus, tough ends trimmed (see photos), thick spears halved lengthwise and cut into 1-inch lengths |
½ |
teaspoon ground black pepper |
1 |
cup walnuts, chopped |
4 |
cups lightly packed arugula leaves from 1 large bunch, washed and dried |
6 |
ounces strong blue cheese, such as Roquefort, crumbled (about 1½ cups) |
2 |
tablespoons cider vinegar |
1 |
Granny Smith apple, peeled, for garnish |
1. Bring 4 quarts water to a boil in a large pot. Add 1 tablespoon salt and the pasta to the boiling water and cook, stirring often, until al dente. Reserve ½ cup of the cooking water then drain the pasta and return it to the pot.
2. While the pasta is cooking, heat 2 tablespoons of the oil in a 12-inch nonstick skillet over high heat until smoking. Add the asparagus, pepper, and ½ teaspoon salt and cook, without stirring, until the asparagus begins to brown, about 1 minute. Add the walnuts and continue to cook, stirring frequently, until the asparagus is crisp-tender and the nuts are toasted, about 4 minutes longer. Add the arugula and toss to wilt.
3. Add the asparagus mixture, blue cheese, vinegar, and the remaining 3 tablespoons oil to the pasta and toss to combine. Adjust the consistency of the sauce with the reserved pasta cooking water as needed. Serve immediately, grating the apple over individual servings.