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Kitchen sink blue cheese pasta

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A super fast and tasty pasta (was afraid it would have too many disparate flavors at first, but it came out fine):

Put water on to boil for the pasta.

Gather a small handful of fresh herbs while the water heats: I took cilantro, parsley, basil, and oregano. Chop these up.

Put a large handful of walnuts in the toaster oven to toast.

When the water comes to a boil, add the pasta (1 package TJ’s pappardelle).

When the pasta is 5 minutes from being done, toss in a cup or so each of frozen mixed veggies (carrots, green beans, corn, peas) and frozen spinach.

Open a can of chopped tomatoes and dump it in the pasta strainer.

When the pasta and vegetable mixture is done, pour it into the strainer, in a couple of batches so there’s time for the water to drain–the tomatoes will obstruct it somewhat. The tomatoes will be heated by the boiling water.

Dump into a large bowl and toss in the herbs, walnuts, and half a block of crumbled Gorgonzola.

Toss well and serve, being careful to scoop up the chunky vegetable/nut bits from the bottom of the mixing bowl.

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Written by orata

July 19, 2010 at 11:06 am

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