Cookbook is full of good recipes for any household

October 13, 2004

Fusilli With Blue Cheese and Toasted Walnuts is made with just five ingredients, but the combination is a winner. Pasta curls are tossed with a rich blue-cheese sauce, sweet green peas and toasted walnuts.

The recipe, which takes about 25 minutes to make, is from the "Good Housekeeping 100 Best Pasta Recipes" (Hearst Books, 2003, $14.95), a treasure trove of dishes the cook can have on the table, start to finish, in many cases in under half an hour.

The book offers a range of options, with recipes for using meat, fish or cheese with pasta, and suggestions for accompaniments to serve with your pasta, including soups, sandwiches and salads.

Fusilli with Blue Cheese and Toasted Walnuts


16-ounce package fusilli or corkscrew pasta

2/3 cup half-and-half or light cream

1/2 cup water

3/4 cup crumbled blue cheese (3 ounces) plus additional 1/4 cup (1 ounce) for garnish

10-ounce package frozen peas, thawed


3/4 cup walnuts, toasted and chopped (see cook's note)

Fresh parsley sprigs for garnish (optional)

Heat large saucepot of salted water to boiling over high heat; add fusilli and cook as label directs.

Meanwhile, in 1-quart saucepan, heat half-and-half, 1/4 teaspoon salt, and water to simmering over medium heat. Stir in 3/4 cup crumbled blue cheese; heat through.

Place peas in a colander; drain the fusilli over peas.

In large serving bowl, toss pasta mixture with blue-cheese sauce and walnuts. Sprinkle with remaining 1/4 cup crumbled blue cheese and parsley sprigs, if you like.

Makes 4 main-dish servings.

Cook's note: To toast walnuts, spread them in a single layer on a baking sheet, then bake in a 350 F oven, stirring occasionally, for about 10 minutes, or until fragrant.

Nutrition information per serving: about 765 calories, 28 g protein, 101 g carbohydrates, 28 total fat (9 g saturated), 34 mg cholesterol., 730 mg sodium.

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