Penne with Spinach, Gorgonzola and Walnuts

This was a quick and easy dish to make.  It was pretty tasty too.  I may have been a little light on the Gorgonzola, (I had a scant 1/2 cup in fridge)  but it was nice that the cheese didn't overwhelm the dish. It is a personal thing, but I would chop the spinach next time.  I knew we would prefer it chopped but didn't for fear that it might go through my colander.  The one with the big holes was clean, the other was dirty and I do like to make the recipe exactly as written the first time through.  This is one we will keep and make again.  I think I would like more spinach just for more veggies and remove the need for a salad.  I forgot to reserve pasta water (Arrrrghhh!) so I used a couple of teaspoons of beef broth that was in the fridge to help loosen the sauce up.  Bottom line: FAST!, EASY and tasty.

Penne With Spinach, Gorgonzola, And Walnuts

Kosher salt
8 oz fresh baby spinach leaves (10 lightly packed cups)
1/4 c  coarsely chopped walnuts
12 oz dried penne (3-1/2 cups)
3/4 c  heavy cream
2    -1/2 oz. crumbled Gorgonzola (1/2 cup)
Freshly ground black pepper
3    Tbs. thinly sliced fresh chives

[Note: Chopped nuts are unusual in pasta, but they pair brilliantly
with the earthy Gorgonzola in this creamy fall dish. Toasting the nuts
deepens their  flavor, so don ]
Tip: To wilt the spinach perfectly, put it in a colander and drain the
pasta over it.

Position a rack in the center of the oven and heat the oven to 350F.
Meanwhile, bring a large pot of generously salted water to a boil. Put
the spinach in a colander in the sink.

Toast the walnuts on a rimmed baking sheet in the oven until dark
golden- brown, 6 to 8 minutes. Set aside.

Cook the penne according to package directions. Reserve about 1/2 cup
of the cooking water and drain the pasta in the colander over the
spinach.

Put the cream, Gorgonzola, 1/4 tsp. pepper, and a pinch of salt in a 12-
inch nonstick skillet and bring to a boil over medium-high heat. Cook,
stirring frequently, until slightly thickened, 2 to 3 minutes. Reduce
the heat to medium, add the pasta and spinach, and 2 Tbs. each of the
walnuts and chives. Cook, stirring constantly, until some of the sauce
is absorbed by the pasta, about 2 minutes. If necessary, add some of
the cooking water to moisten the pasta. Season to taste with salt and
pepper.  Transfer to serving bowls, sprinkle with the remaining 2 Tbs.
walnuts and 1 Tbs. chives, and serve.

Serving Suggestions
Serve with a simple green salad dressed with homemade Balsamic
Vinaigrette.