Penne with Spinach, Gorgonzola, and Walnuts

Ingredients

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

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