Fusilli with Blue Cheese & Toasted Walnuts

Fusilli with Blue Cheese & Toasted Walnuts
Makes:
4
servings
Prep Time:
15
minutes
Total Time:
25
minutes
based on 48 reviews
4

Dietary Considerations:

Vegetarian
Fusilli with Blue Cheese & Toasted Walnuts is high in flavor and quick to prepare. The blue cheese and walnuts add flair to this exquisite pasta dish.

In this recipe:

Store Locator

Ingredients:

  • 1 pkg. (16 oz.) dry fusilli or bow-tie pasta, prepared according to package directions
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1 cup (4 oz.) crumbled blue cheese
  • 1 1/2 cups frozen peas, thawed
  • 3/4 cup chopped walnuts, toasted

Directions:

HEAT evaporated milk in large skillet over medium-high heat, stirring frequently, until hot. Stir in cheese. Cook, stirring occasionally, until cheese is partially melted and sauce is slightly thickened.

ADD pasta and peas; cook, stirring frequently, until heated through. Sprinkle with nuts before serving.


Reviews:

Review This Recipe

Caught My Eye

 Star(s)

Joyce Bay from Humboldt, SK

This is exceptional in our house. My husband & I have developed a taste for Blue Cheese and this certainly satisfies that.

Read More Reviews

Review This Recipe
  •  Star(s)

    Caught My Eye

    Joyce Bay from Humboldt, SK

    This is exceptional in our house. My husband & I have developed a taste for Blue Cheese and this certainly satisfies that.

  •  Star(s)

    Fusilli with Blue Cheese & Toasted Walnuts

    cecyl ivie from WASHINGTON, DC

    I made this dish yesterday for someone returning from vacation (and myself, of course). It was EXcellent!! The blend of bleu cheese and Carnation evaporated milk was really silky. I added a 4 oz package of goat cheese also, as I like a lot of cheese. And a touch of parmesan right before serving. The toasted walnuts also made the dish. Terrific!

  •  Star(s)

    Add some protein

    Jennifer Shippee from GREENVILLE, NH

    I added some thin sliced ham to this and it was great!

  •  Star(s)

    Delicious

    Anita Hoffman from HOLLAND, PA

    I made it with bow tie pasta and gorgonzola cheese. We loved it! It's easy to make too. I added some garlic powder and onion salt also.

  •  Star(s)

    Fusilli with Blue Cheese and Toasted Almonds

    Susan Kokanchak from YONKERS, NY

    Very easy dish to make and tates grest, my whole family loved it so much. This recipe was a great idea to make with blue cheese.

  •  Star(s)

    FUSILLI WITH BLUE CHEESE& TOASTED WALNUTS

    LYNNE KRIEGER from YACOLT, WA

    VERY GOOD. HUSBAND LOVES PASTA DISHES AND THIS WAS A WINNER. PREPARED WITH FETA CHEESE AND BROCCOLI AND TOUCH OF GARLIC AND DRY SHERRY THE SECOND TIME. WOW!

  •  Star(s)

    Delicious

    Emily from Michigan

    Always looking for new dinners. This one was a hit with the husband, don't know if kids would like the strong flavor of blue cheese. We loved it and it was easy. Be careful not to scald the milk, it heats quickly.

  •  Star(s)

    Great recipe !!

    Linda Randles from NORTH CANTON, OH

    Made this for dinner and the family loved it. What was really a surprize is that it didn't take that lone to make. I love easy recipes that are good. This recipe is a keeper.

  •  Star(s)

    Fusilli with Bleu Cheese & Toasted Walnuts

    S Brainerd from Huntley, IL

    This is a great-tasting and filling meal for meatless Fridays! Don't substitue the walnuts; the almonds I tried just didn't measure up to the rich taste of walnuts.

  •  Star(s)

    Another Flavor Combo

    mona mullins from DAYTON, OH

    I tried adding one cup of diced coooked chicken, plus I substituted broccoli for the peas. Delicious!

  •  Star(s)

    Pasta with Cheese and Nuts

    J.E. Cash from ARLINGTON, MA

    This is a great recipe. Since I'm more fond of cashews and pecans than walnuts, I substitute cashews. This was a superb switch.

  •  Star(s)

    Peas and Pasta

    Nancy Janyszeski from Revere, PA

    Blue cheese and walnuts is a great combination, how inventive to use along with pasta. I used Bow Ties and served it as a main course and it was a great last minute dish.

  •  Star(s)

    OLD WORLD FUSILLI

    DAO ORLOSKI from MENTOR, OH

    I WAS HESITANT TO TRY THIS BUT IT HAS OPENED UP A WHOLE NEW FLAVOR CHAPTER TO MY TASTE BUDS. IT WAS WORTH THE TRY.

  •  Star(s)

    Fusilli with Blue Cheese & Toasted Walnuts

    Barbara Green from VINCENNES, IN

    Very easy to make and a great flavor!

  •  Star(s)

    DELICIOUSS PLATE

    DAWNA GRAEFF from HAMPSHIRE, TN

    I SERVE THIS PLATE FOR SOME FRIEND THAT I HAVEN'T SEEN FOR YEARS SO I WAS LOOKING FOR SOMETHING DIFFERENT AND I FOUND IT THIS PLATE WAS PERFECT FOR THE RIGHT MOMENT AND IT WAS DELICIOUSSSS

  •  Star(s)

    Yummy

    Marisa Dorado from Miami, FL

    This recipe was so good and light. It was perfect.

  •  Star(s)

    Fusilli with Blue Cheese & Toasted Walnuts

    Jane Evenson from MAPLE FALLS, WA

    This was a quick, hurry up meal on the run. Very delicious and it got me back out on the road again.

  •  Star(s)

    Fusilli with Walnuts & Blue Cheese

    LUCIE BRENT from FLUSHING, NY

    This was very easy to make. It tasted good. It was lacking something but I don't know what. I would make it again and maybe experiment a little.

  •  Star(s)

    Fusilli with Blue Cheese & Toasted Walnuts

    Valerie Gardner from CHUBBUCK, ID

    I love blue cheese, and this pasta dish tasted great! However, it did get quite thick, so next time I will probably make it with just 12 ounces of pasta instead of 16 ounces.

  •  Star(s)

    Quick and Tasty

    Steven Yackel from Spokane, WA

    This recipe was very easy and very tasty. Got home from work and had dinner on the table in less than 30 minutes. The sauce was very good, and the peas and walnuts made great toppings.

  •  Star(s)

    TooEasyFusilli

    Debra Kay from Elk Mound, WI

    Wow what a wonderful side dish. Easily can become a favorite in this household. Wonder way to add a simple dish to make that adds that little extra.

  •  Star(s)

    A Bit Dry

    June Nirschl from BAILEYS HARBOR, WI

    Without a doubt, the ingredients are healthful and the result tasty. The downside to this dish was that after adding the fusilli to the sauce, most of the sauce disappeared. I would have preferred just a bit more moistness. What I would do in the future is cut back on the time the sauce cooks with the blue cheese.

  •  Star(s)

    Fusilli with Blue Cheese & Toasted Walnuts

    Tammy Catlett from BEDFORD, IN

    This was very good! It had great flavor and texture and was easy to make.

  •  Star(s)

    Creamy and delicious

    melissa cox from king, NC

    This is so simple, but yet so tasty. Makes a great sidedish or main entree for pasta lovers. I definitely reccomend this.

  •  Star(s)

    Fusilli with blue cheese and toasted walnuts

    Shannon Klink from Newark, DE

    this is a great meal, the walnuts can be withheld and the meal still is great tasting. Add tomatoes and you have an even better meal.

  •  Star(s)

    Fusilli with Blue Cheese & Toasted Walnuts

    tray s from San Jose, CA

    So creamy and delicious.

  •  Star(s)

    Fusilli with Blue Cheese and walnuts

    Barbara Mayo from COLLIERVILLE, TN

    This is easy and tasets like you worked for days. I like to substitite the peas with fresh chopped spinach and sundried tomatoes. It gives it a totally different flavoer.

  •  Star(s)

    Love that Blue Cheese!!

    Alta Dannelley from Longview, TX

    This is the best of both worlds!!..fast..and wonderful tasting!...we added a little more blue cheese..just more of a good thing! Even the kids like this one...

  •  Star(s)

    Fusilli with Blue Cheese & Toasted Walnuts

    dave wilder from boone, NC

    This recipe is the best, the only thing I changed was toasted peanuts. I'm not a big fan of walnuts.

  •  Star(s)

    Very tasty

    Shauna Alwine from SPOKANE, WA

    This recipe was very good. Thank you for it. It is wonderful to have another item in my selections to be able to make.

  •  Star(s)

    Sublime

    Carolyn Devine from Highland, CA

    This recipe is SO good and SO easy. I swapped Gorgonzola for the Blue cheese and whole wheat pasta for the regular, but WOW. What a winner! Almost no clean up or prep aside from cooking the pasta.

  •  Star(s)

    Fusilli with Blue Cheese & Toasted Walnuts

    Marsha de Fontes from Cary, NC

    This had mixed reviews at my house.3 thought it was good,1 did not care for it and another was unimpressed.I used spinach instead of peas as peas are not popular in my home.

  •  Star(s)

    A fast and easy recipe

    Kay Fletcher from Toledo, OH

    Using a substitution of twists and adding some diced ham made this a fast and easy dinner. The toasted walnuts added just the right touch.

  •  Star(s)

    Fusilli with blue cheese & walnuts

    Bonnie Harris from Bluffton, IN

    We had unexpected company on Sat. afternoon,so I fix this dish and served it with homemade french bread. everyone enjoyed each others company & the good food. I have Nestles to thank.

  •  Star(s)

    Easy and Tasty Meal

    Jessie Kapper from West Lafayette, IN

    The Fusilli with Blue Cheese was incredibly easy to make and tasted great. What a wonderful quick-meal for busy days! I'd like to try it with other vegetables and without toasting the walnuts.

  •  Star(s)

    Very Easy!!

    Daneal from

    This recipe was very quick, and simple. It tasted great, and was very rich. It did need a little something, though. I added some garlic and black pepper. Next time, I think I'll add some red bell pepper, and maybe some chicken to make it a little more substantial.

  •  Star(s)

    Different flavor

    wendy from Greensburg, PA

    I really enjoyed the different flavor that the blue cheese added to this pasta dish. It was a nice change from the usual american cheese version. I would make this dish again, only this time I would probably double the sauce recipe because my husband likes his pasta to be dripping with sauce.

  •  Star(s)

    YUMMY!!!

    KAREN WEISMANN from LANCASTER, CA

    I MADE THIS USING LEFT OVER ANGEL HAIR PASTA AND ADDED LEFT OVER DICED CARROTS AND IT WAS SOOOO YUMMY!!!

  •  Star(s)

    Fusilli with Blue Cheese & Toasted Walnuts

    CHERRYL PATTEN from Bellingham, WA

    What a great recipe. The blue cheese and of course the walnuts give it the best taste. It was not a hard recipe to make either. Thanks so much for sending it in.

  •  Star(s)

    Fusilli with Blue Cheese & Toasted Walnuts

    maria Zsohar from San Antonio, TX

    I am so glad to find quick and easy and healthy recipes on this website. I try to eat lighter, and many quick recipes aren't. This is delicious. The blue cheese adds a nice touch.

  •  Star(s)

    Fusilli with Blue Cheese & Toasted Walnuts

    JOSIE PIETRONIRO from MONTREAL, PQ

    Absolutely delicious....I added a little twist to this fast and easy dish. Saute some onions and add some chicken to give it a different edge. Fast, easy and doesn't make a mess!! Loved it!

  •  Star(s)

    Too Die For !!!

    Carol Feltman from Kent, WA

    I have been looking for a recipe like this for a while; I am so glad I found this one. The flavors are perfection and I will be making this over and over again. Thank-you.

  •  Star(s)

    Fusilli Fantastic!

    lori clark from orlando, FL

    This is very lowfat and quick and easy. Can't wait to make it again, but I have to eat this one first!

  •  Star(s)

    Easy and Tasty

    carole stabile from Wolfeboro, NH

    I feel that this is an economical, meatless dish that tastes great and is easy to make. Our family loves it. For variation in color, add half a red pepper that has been chopped and sauteed.

  •  Star(s)

    Fusilli with Blue Cheese & Toasted Walnuts

    joy dawson from new philadelphia, OH

    This is a great basic recipe, but needs some fresh Parmesan cheese or asiago cheese. I use this recipe but add 1 cup fresh Parmesan cheese, sliced mushrooms, 1 cup diced ham. Also, saute 2-3 cloves garlic, smashed with back of Chef's knife, in 3 tablespoons butter. Remove from pan. Add ham and mushrooms and saute until warm. Add milk. Bring to simmer. Add pasta, parmesan, and blue cheese. Toss with toasted walnuts.

  •  Star(s)

    Good, but does need something else

    Angela from

    I have to agree. This is a good dish, but is pretty bland. I did fry some lean bacon, then added the milk to the same pan so the bacon drippings( mostly crisp, because I used lean bacon) would add flavor to the sauce. I also used parmesan cheese and some garlic salt. It still seemed to need something else, perhaps more seasoning of something, or more salt. I kinda thought it might be the blue cheese that is causing it to have a bland taste. But other than that, the recipe is pretty good, just needs more ingredients to give more flavor.

  •  Star(s)

    Adaption is key

    Sarah from salt lake city

    This dish may appear bland at first, but I adapted it in such a way that made people applaud. I only used 6 oz of blue cheese and about 1/3 cup asiago. I also added 1 lb. of procuitto (italian bacon. Add the peas, and top with the walnuts. Now the main thing to remember is not to add additional salt, because of the cheeses and the meat. THe dish needs about 1/2 tsp of white pepper or black pepper depending on what you prefer. or you may add more if you like it a little bit spicier (taste it) White pepper has a stronger flavor. This dish is great along with a fresh spinach salad and fresh italian bread!

  •  Star(s)

    Tasty Blue Cheese.

    Lynae from Taos Nm

    This dish is OK, however its just not that rich - possibly adding bacon or ham would spice it up. Blue cheese is a refreshing new way to explore the pasta taste, but it is noodles, peas, and nuts w/ a hint of blue cheese...good - but needs something else.

Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

  • Calories: 830
  • Calories from Fat: 310
  • Total Fat: 34g (53% of DV)
  • Saturated Fat: 13g (66% of DV)
  • Cholesterol: 65mg (21% of DV)
  • Sodium: 1380mg (58% of DV)
  • Carbohydrates: 99g (33% of DV)
  • Dietary Fiber: 9g (34% of DV)
  • Sugars: 22g
  • Protein: 35g
  • Vitamin A: 40% of DV
  • Vitamin C: 25% of DV
  • Calcium: 60% of DV
  • Iron: 20% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

Thank you for subscribing to the Meals.com newsletter!

You will start receiving emails filled with delicious recipes and cooking tips shortly.

What’s for dinner?

The answer is easy with our most popular recipes!
Sign up for our newsletter.

See example email PRIVACY POLICY

recipe finder

Pinpoint a delicious recipe for any occasion faster using our recipe finder.

Find Recipes

tell us what you think

Cancel
Submit Your Review

Fusilli with Blue Cheese & Toasted Walnuts

Ingredients

  • 1 pkg. (16 oz.) dry fusilli or bow-tie pasta, prepared according to package directions
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1 cup (4 oz.) crumbled blue cheese
  • 1 1/2 cups frozen peas, thawed
  • 3/4 cup chopped walnuts, toasted

 

Directions

HEAT evaporated milk in large skillet over medium-high heat, stirring frequently, until hot. Stir in cheese. Cook, stirring occasionally, until cheese is partially melted and sauce is slightly thickened.

ADD pasta and peas; cook, stirring frequently, until heated through. Sprinkle with nuts before serving.

Save to Recipe Box

Please Sign In to save this recipe to your Recipe Box. You will be returned to this recipe once signed in.

Sign In

add to my recipe box

Fusilli with Blue Cheese & Toasted Walnuts

Add to Folder Cancel

recipe added successfully!

Fusilli with Blue Cheese & Toasted Walnuts was added to your  folder.

Close

share with your friends

Fusilli with Blue Cheese & Toasted Walnuts