Whole wheat penne with blue cheese, arugula and toasted walnuts

This pasta recipe has become something of a viral sensation in the food blogging universe lately. It was originally posted by Bev Cooks – who appears to have adapted the recipe from Fine Cooking – after which it made an appearance on Simply Scratch, and finally made its way over to Tasty Kitchen (by the same talented contributor), which is where I spied it and immediately knew I had to make it.

I decided to make it with whole wheat penne in accordance with my recent health craze…and frankly, I find that whole wheat pasta holds sauce better than white.

Bill Buford explains in his book Heat that while learning all about pasta making, he had a realization that in general, pasta is like a belly button – it’s either an innie or an outie. Examples of innies are tortellini and ravioli – the pasta is a vessel to the delicious filling inside of it, and therefore the sauce should be simple and light. Outies such as penne, farfalle (bowties), and fusilli are vessels to carry the delicious sauce which they hold on the outside. Kind of a neat explanation.

And one that definitely comes into play with this recipe. The sauce is the star – creamy, rich, and full of that blue cheese sharpness and flavour. Despite its creamy texture, it contains no cream. It gains all of its richness from the blue cheese itself and evaporated skim milk. And the peppery arugula and toasty walnuts pair perfectly!

I’m no wine expert, but this would be fabulous with a nice dry riesling.

Yum! Here’s the recipe! Penne with blue cheese, arugula and walnuts (adapted from all of the above!)

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Categories: Food

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3 Comments on “Whole wheat penne with blue cheese, arugula and toasted walnuts”

  1. February 16, 2012 at 10:31 pm #

    This looks delicious. I love arugula! I think reisling sounds like a good pairing.

  2. February 14, 2012 at 6:54 pm #

    That looks sooo good. Great pics. I’m sure it would be fabulous with almost any wine 🙂 🙂

    • February 15, 2012 at 7:22 am #

      Thanks bro! And thanks for the twitter share 🙂

      You could experiment with different blue cheese too, gorgonzola, roquefort etc

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