Ingredients
1
lb asparagus
8
oz uncooked tagliatelle pasta or fettuccine
2
tablespoons olive or vegetable oil
4
medium green onions, sliced (1/4 cup)
1/4
cup chopped fresh parsley
1
clove garlic, finely chopped
1
cup crumbled Gorgonzola cheese (4 oz)
1/2
teaspoon freshly cracked pepper
Preparation
Break off tough ends of asparagus as far down as stalks snap easily. Cut asparagus into 1-inch pieces. Cook pasta as directed on package, adding asparagus during last 5 minutes of cooking.
Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook onions, parsley and garlic in oil about 5 minutes, stirring occasionally, until onions are tender. Reduce heat to medium.
Add pasta, asparagus and cheese to mixture in skillet. Cook about 3 minutes, tossing gently, until cheese is melted and pasta is evenly coated. Sprinkle with pepper.
