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
- Bring a large pot of water to a boil over high heat
- Add the dry pasta to the boiling water and cook until al dente and, reserving two tablespoons of the cooking water, drain well.
- In a small bowl, quickly combine the reserved water with the olive oil and honey and stir until smooth
- Toss the water and oil mixture with the pasta, walnuts, cheese, parsley, and salt to taste.