Pasta with Spinach, Blue cheese, and Walnuts

26 Sep

The original recipe called for Gorgonzola, but usually gorgonzola is overpowering. I didn’t have any anyway so I subbed blue cheese. This came out ok. Definitely don’t skip toasting the walnuts!


Pasta with Spinach, Blue cheese, and Walnuts
adapted from fine cooking

Kosher salt
8 oz. fresh baby spinach leaves
1/2 cup coarsely chopped walnuts
1 box dried pasta
3/4 cup milk
2-1/2 oz. crumbled blue cheese (1/2 cup)
Freshly ground black pepper

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.

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, add spinach in the last minute of cooking pasta. Drain pasta/spinach combo. Reserve about 1/2 cup of the cooking water.

Put the milk, Cheese, 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 walnuts. 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.


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