Spaghetti with Walnuts, Gorgonzola, and Sun-Dried Tomatoes

• 1/2 c. sun-dried tomatoes packed in extra-virgin olive oil
• 2 clove garlic
• 1 lb. whole-wheat spaghetti
• 1 c. walnut pieces
• 6 oz. Gorgonzola Dolce
• 13 c. flat-leaf parsley
• 1/2 tsp. freshly-ground pepper

1. Bring a large pot of salted water to a boil.
2. Cut tomatoes into thin strips; combine with 3 Tbsp of marinating olive oil from the jar and garlic in a large nonstick skillet over low heat.
3. Cover skillet and sweat (slowly cook) mixture 10 minutes, stirring once or twice, until garlic is tender without browning.
4. Remove tomatoes and garlic with a slotted spoon to a pasta bowl, and cover.
5. Meanwhile, add spaghetti to boiling water and stir a few times; cook according to package directions.
6. Drain spaghetti, reserving about 1/2 cup of the cooking water.
7. Add walnuts to oil remaining in skillet and cook, stirring constantly on medium-high heat, until nuts are fragrant and lightly toasted, about 3 minutes.
8. Add spaghetti to skillet and toss with walnut mixture over medium heat until pasta is hot and evenly coated with walnuts; transfer to pasta bowl.
9. Add Gorgonzola, parsley, black pepper, and reserved cooking water; toss again until cheese starts to melt.
10. Serve immediately.

tomatoes, clove garlic, wholewheat spaghetti, walnut pieces, gorgonzola dolce, flatleaf parsley, freshlyground pepper

Taken from www.delish.com/recipefinder/spaghetti-walnuts-gorgonzola-tomatoes-recipe (may not work)