Gorgonzola Cream Pasta


  • 8 oz fresh baby spinach leaves
  • 1/2 cup coarsely chopped walnuts
  • 12 oz dried penne
  • 3/4 cup heavy cream
  • 3/4 cup crumbled gorgonzola cheese
  • 1/4 t salt
  • few grinds from the pepper mill
  • 3 t minced chives


  1. Cook the pasta according to the package directions and drain, saving some of the cooking water
  2. Rinse the spinach in a colander and then dump the drained pasta on top to soften it a bit
  3. Roast the walnuts in a 350 degree oven for 5 or 6 minutes until dark brown
  4. Put the cream, cheese, salt and pepper in a large pot and heat on medium until it starts to thicken a bit
  5. Reduce the heat and add the pasta, spinach and walnuts, stirring constantly
  6. Add enough of the pasta water to make the sauce creamy
  7. Sprinkle with the chives and add more salt and pepper, if desired