Angel Hair Pasta With Blue Cheese

This unusual pasta is both savory and mildly sweet, and light, unlike creamy pastas that can contain dozens of fat grams and reflux-inducing garlic. Perfect as a foil for roast or frilled chicken or lean beef. The strong flavor of high-fat blue cheese means a little goes a long way, as in this recipe. Walnuts, though also high in fat, are used sparingly.
  • 1 pound dry angel hair pasta or capellini
  • 1/4 cup olive oil
  • 1/4 cup honey
  • 1/2 cup chopped walnuts, lightly toasted
  • 1 cup crumbled Gorgonzola or Roquefort cheese
  • 1 cup minced flat-leafed parsley leaves
  • Salt to taste
  1. Bring a large pot of water to a boil over high heat
  2. Add the dry pasta to the boiling water and cook until al dente and, reserving two tablespoons of the cooking water, drain well.
  3. In a small bowl, quickly combine the reserved water with the olive oil and honey and stir until smooth
  4. Toss the water and oil mixture with the pasta, walnuts, cheese, parsley, and salt to taste.