Cook the pasta in a large saucepan of salted boiling water by following packet directions. Add the asparagus for
the last 1 min of cooking. Drain well but reserve ½ cup of the
pasta water.
While the pasta is cooking, heat half
the oil in a large frying pan over medium heat. Add the leek and garlic and
cook, stirring, until leek just softens. Then, transfer to a bowl and set aside.
Add the remaining oil
to the pan and increase heat to medium-high. Add the mushrooms and cook until tender. Return leek and garlic to the pan. Add the cream, half the
blue cheese and the reserved pasta water. Cook until mixture
comes to a simmer. Add the pasta, walnuts and rocket, tossing to combine.
Divide the pasta among serving bowls. Season with salt and pepper to taste. Top with remaining blue cheese. Enjoy.
