Categories: Pasta

Ingredients

• 1 lb. Pasta
• 1/2 c. toasted walnuts
• 1 tbsp. olive oil
• 1 medium onion
• Kosher salt and pepper
• 1 clove garlic
• 3/4 c. whole milk
• 4 oz. lowfat cream cheese
• 1/4 c. grated Parmesan (1 oz)
• Pinch freshly grated or ground nutmeg
• 4 oz. blue cheese
• 1/4 c. chopped fresh chives

Directions

1. Heat oven to 375°F. Cook the pasta according to package directions. Reserve 1/4 cup of the cooking liquid, drain the pasta and return it to the pot.
2. Meanwhile, spread the walnuts on a rimmed baking sheet and toast until fragrant, 6 to 8 minutes.
3. While the walnuts are toasting, heat the oil in a large skillet over medium-low heat. Add the onion and 1/4 tsp each salt and pepper and cook, covered, stirring occasionally, until very tender, 6 to 8 minutes. Stir in the garlic and cook for 1 minute.
4. Whisk in the milk and bring to a simmer. Whisk in the cream cheese, Parmesan and nutmeg and simmer, stirring occasionally, until slightly thickened, 2 to 3 minutes.
5. Toss the pasta with the cream sauce, blue cheese and walnuts, adding some of the reserved cooking liquid if the pasta seems dry. Top with the chives.

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