Ingredients

• 250g farfalle pasta
• 1 bunch asparagus, ends trimmed, cut into 2cm pieces
• 1 tbs olive oil
• 2 leeks, pale section only, thickly sliced
• 1 garlic clove, crushed
• 200g brown cup mushrooms, sliced
• 3/4 cup (185ml) light thickened cream
• 100g blue cheese, crumbled
• 1/2 cup (50g) walnuts, toasted, coarsely chopped
• 60g pkt Coles Australian Baby Rocket

Method

STEP 1

Cook the pasta in a large saucepan of boiling water following packet directions or until al dente, adding the asparagus for the last 1 min of cooking. Drain well, reserving 1/2 cup (125ml) of the cooking liquid.

STEP 2

Meanwhile, heat half the oil in a large frying pan over medium heat. Add the leek and garlic and cook, stirring, for 3 mins or until leek just softens. Transfer to a bowl.

STEP 3

Add the remaining oil to the pan. Increase heat to medium-high. Add the mushroom and cook, stirring, for 5 mins or until tender. Return leek to the pan. Add the cream, half the blue cheese and the reserved cooking liquid. Cook for 1-2 mins or until mixture comes to a simmer. Add the pasta, walnut and rocket. Toss to combine.

STEP 4

Divide the pasta mixture among serving bowls. Season. Sprinkle with the remaining blue cheese to serve.