Reviewed: Aug. 27, 2009

The recipe as written is really good, but if you want to make it excellent and really "wow" your dinner party, do this: up the garlic and add sun dried tomatoes and mushrooms. Once you toss it with the noodles and blue cheese, taste it and salt and pepper accordingly. It tastes amazing and has a real restaurant quality to it. Try it!!!

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jctnme

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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Reviewed: Aug. 26, 2009

Pretty good, but I did make a few changes. I added salt and I mixed a little of the blue cheese and the walnut mixture in with the pasta so it melted a little and coated the pasta a bit. Then I served and sprinkled some blue cheese on top.

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Molly

Cooking Level: Intermediate

Living In: Forestville, California, USA

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Reviewed: Jun. 23, 2009

Mmmm... My buddy, Ennis, shared this recipe with me and it was awesome! He's pretty much full-blown granola, so I wasn't sure if I would like it. I used whole wheat pasta to make it extra wholesome. It definitely needed salt and pepper. Also, a pinch of nutmeg was a nice addition.

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Donna B.

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Reviewed: Jun. 21, 2009

I used goat cheese, fettuccine, and added salt and pepper. Also ditto on adding a bit more oil. Yum ^.^

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sugarcookie

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Reviewed: Mar. 5, 2009

Made this for dinner last night! Yummy but had to add a bit more olive oil. I used a strong blue cheese...a bit overpowering but delicious! Thanks!

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Wildflower Hill

Cooking Level: Intermediate

Home Town: Fairport, New York, USA

Living In: Bloomfield, New York, USA

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Reviewed: Feb. 26, 2009

I absolutely LOVED this pasta but I made a lot of substitutions. I used bowtie pasta which was recommended in another post. I didn't have walnuts so i omitted those, I sauteed a ton of elephant garlic in a little extra olive oil, added sun dried tomatoes and blue cheese at the end. It became this amazing sauce. I also roasted some grape tomatoes in the oven until they burst and smashed with a potato masher with some balsamic vinegar and olive oil and tossed that into the pasta as well. this is seriously one of the best comfort foods. yummy and interesting.

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KelseyB

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Reviewed: Jan. 8, 2009

Added some sauted onion and defrosted frozen chopped spinach and it was lovely. The juice from the spinach turned the cheese (I used a French Gorgonzola style cheese) into a coating sauce so was not dry. It was initially a bit bland until I seasoned it with a little salt and some black pepper. Easy to make providing I can keep the cheese away from the crackers long enough!

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ButtercupBento

Cooking Level: Intermediate

Home Town: Stoke-On-Trent, Staffordshire, England, U.K.

Living In: Brighton, Sussex, England, U.K.

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Reviewed: Dec. 3, 2008

Excellent recipe, especially if you love blue cheese! Added some tomatoes and diced chicken to make it a little heartier and a little extra oil and cheese to compensate for the extra ingredients. Also substituted bowtie pasta for spaghetti so that the sauce would stick to the pasta better. Tried this sauce on ravioli as well and loved it! Will definitely make this again.

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NikkiP

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Reviewed: Nov. 30, 2008

This a great "nothing in the pantry" recipe. Added 1/4 c chicken broth, juice of 1/2 lemon...handful of peas & a 1/4 c of fresh parsley. Of course garlic and a tablespoon of butter + one turn of evoo. Decadent.

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Maxine

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Reviewed: Oct. 17, 2008

I gave this 5 stars even though hubby didn't really care for it. I think you need to be a real lover of blue cheese to love it. I did make a few modifications. I mixed 1 tbs of flour with 1/4 cup of chicken broth, then added the remainder of the can to the garlic and walnuts. Then I stirred in the flour and broth and ooked until it made a nice sauce. I'm a sauce junkie. I used it over Ronzoni wheat pasta and the sauce really holds it's own even with the wheat pasta.

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CelticJen

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Reviewed: Oct. 5, 2008

This recipe is amazing! I added chopped chicken, a bell pepper and some extra blue cheese to comepnsate for the new ingredients. It gave the recipe some variety and people love it wherever I go!

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constancejoan

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Reviewed: May 29, 2008

Very good and easy - I used gorgonzola instead of blue cheese which was very tasty, and a bit more garlic.

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bethannepackard

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Reviewed: Nov. 11, 2006

I thought this was excellent. So very simple. I had something sort of like this in a restaurant and said to myself I wish I could make this recipe at home. Thanks for helping me find new ways to serve pasta without all that meat...

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Apr. 8, 2006

Nice idea but a bit bland in taste... which surprised me considering the use of blue cheese in this recipe. Maybe I'll try it again but with 1 or 2 more cloves of garlic and a different type of pasta for better texture (perhaps farfalle/bowtie?)

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claudinhull

Cooking Level: Intermediate

Home Town: Germantown, Maryland, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Aug. 17, 2005

This was surprisingly tasty for so few ingredients. I didn't use all the bleu cheese - it would have overpowered it completely. I gave it a 4 because while it was tasty, there seemed to be something missing - it was a bit dry - maybe the bleu cheese could've been combined with some cream to make a sauce. Then again, that would defeat it being so wonderfully simple! All that being said, my husband told me I should open my own restaurant so it will go into my rotation! (no way on the restaurant though!)

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MOONNOODLE

Cooking Level: Intermediate

Home Town: Everett, Washington, USA

Living In: Republic, Washington, USA

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Reviewed: Oct. 14, 2004

Easy ingredients, easy to make and it tasted great. I used a liitle extra olive oil and garlic.

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JMPOLICANO

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Reviewed: Sep. 17, 2004

More extra virgin olive oil is needed in this recipe for a smoother consistency. I used approximately 1/4 c. I also substituted the walnuts for soy nuts as they contain more protein. Puree the mixture, including the blue cheese, in a mini food processor until smooth and pastey. Rather than using this on top of spaghetti, I laid a thick layer in a soft burrito and placed scrambled eggs on top for an "egg burrito". It was absolutely delicious! The mixture may also be delicious on a toasted baguette or as a dip for vegetables. I believe there are many ways to enjoy this recipe - thank you Nancy!

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BRENOLA

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Reviewed: Jun. 4, 2004

I thought this recipe tasted great and it was quite easy to put together. After having it at a restaurant, I wanted to try and make it on my own. The bleu cheese gave the pasta just the right tang. I used stilton bleu cheese and it was GREAT! I also used an organic wheat pasta and this made it really tasty, too. Thanks!

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LILING1

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Reviewed: Jan. 9, 2001

This is something I would expect to get at a fine restaurant!

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TANYA 2

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Pasta with Blue Cheese and Walnuts

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