- 3 cups whole wheat penne
- 4 cups baby arugula
- 1 tbsp butter
- 1 cup skim evaporated milk
- 1/2 cup crumbled blue cheese
- 1/2 cup walnuts
- salt and pepper to taste
Toast the walnuts over medium-high heat in a non-stick skillet for about 5-7 minutes, until they are slightly browned and smell kind of like popcorn! Chop coarsely and set aside.
Cook the pasta in salted water until al dente, about 13 minutes. Remove from pot and drain.
Add butter to pot and melt over medium heat. Add evaporated milk and blue cheese and stir until the cheese is melted. Simmer for a few minutes until sauce thickens slightly. Add salt and pepper to taste.
Add arugula to sauce and stir until it wilts, about 1 minute. Add cooked pasta and 2/3 of the walnuts and stir everything until the sauce and arugula are well incorporated into the pasta. Adjust seasoning to your preference. If the sauce is too thin, you can stir everything over medium heat for a minute or two until it thickens up.
Serve in bowls and top with the remaining walnuts.