Penne with Spinach, Gorgonzola, and Walnuts

Penne with Spinach, Gorgonzola, and Walnuts
Photo by Scott Phillips


  • 2-½ oz. crumbled Gorgonzola (½ cup) Freshly ground black pepper
  • 12 oz. dried penne (3-½ cups)
  • 3 Tbs. thinly sliced fresh chives
  • 8 oz. fresh baby spinach leaves (10 lightly packed cups)
  • Kosher salt
  • ¼ cup coarsely chopped walnuts
  • ¾ cup heavy cream

Position a rack in the center of the oven and heat the oven to 350°F. 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 th...

View full recipe at Fine Cooking


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