Blue Cheese Lemon Pasta

This one floats MY boat!!
(serves 6)

3 T. EVOO, divided
1/2 cup plain Panko* bread crumbs
1/4 cup finely chopped walnuts
3 cloves of garlic, finely chopped
3 T. flat leaf* parsley, chopped
1 lb. bucatini* (hollow pasta) or spaghetti
4 oz. crumbled blue cheese
3 T. freshly* squeezed lemon juice
1/2 cup pasta cooking water
Kosher* salt and freshly* ground pepper, to taste

In a saucepan, in 2 T. oil on med. heat, cook the bread crumbs, walnuts, garlic, and parsley 5 mins. or until well-toasted, stirring occasionally. Cook the pasta in salted water according to package directions Drain (saving 1/2 cup of the water), and toss the pasta with the blue cheese, lemon juice, 1 T. oil, and the pasta water. Fold in crumb mixture and season to taste with S&P. I would serve a wedge salad* on a chilled plate* with a warm loaf of buttered garlic bread*, to accompany.

"One of the hardest lessons in life is letting go - whether it's Guilt, Anger, Love, Loss, or Betrayal. Change is never easy. We fight to hold on, and we fight to let go."

Have FUN today!!!

Love,

MM