Penne With Spinach, Gorgonzola, And Walnuts

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

1. 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 350u0b0F. Meanwhile, bring a large pot of generously salted water to a boil. Put the spinach in a colander in the sink.
2. Toast the walnuts on a rimmed baking sheet in the oven until dark golden-brown, 6 to 8 minutes. Set aside.
3. 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.
4. 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
5. nutrition information (per serving):
6. Calories (kcal): 620; Fat (g): 28; Fat Calories (kcal): 260; Saturated Fat (g): 14; Protein (g): 19; Monounsaturated Fat (g): 7; Carbohydrates (g): 72; Polyunsaturated Fat (g): 5; Sodium (mg): 560; Cholesterol (mg): 80; Fiber (g): 7;

kosher salt, fresh baby spinach leaves, walnuts, penne, heavy cream, freshly ground black pepper, chives

Taken from www.epicurious.com/recipes/member/views/penne-with-spinach-gorgonzola-and-walnuts-50182394 (may not work)