Gorgonzola Cream Pasta
Ingredients
Scale
- 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
Instructions
- Cook the pasta according to the package directions and drain, saving some of the cooking water
- Rinse the spinach in a colander and then dump the drained pasta on top to soften it a bit
- Roast the walnuts in a 350 degree oven for 5 or 6 minutes until dark brown
- Put the cream, cheese, salt and pepper in a large pot and heat on medium until it starts to thicken a bit
- Reduce the heat and add the pasta, spinach and walnuts, stirring constantly
- Add enough of the pasta water to make the sauce creamy
- Sprinkle with the chives and add more salt and pepper, if desired
Find it online: https://therockymountainwoman.com/gorgonzola-cream-pasta/