Vegetarian comfort food! Pasta is thinly coated in a sweet Gorgonzola sauce and tossed with toasted walnuts and fresh spinach.
Courtesy of Katerina Wright.
In a dry skillet toast walnuts until fragrant over medium-low heat, about 5 minutes. Remove the walnuts from skillet and set aside.
Add olive oil to skillet and add onions. Sweat the onions until translucent, stirring regularly.
Add spinach and a pinch of salt and turn heat to medium. Turn the spinach frequently until just wilted. Remove pan from heat.
Cook penne according to package directions, before draining set aside 1 cup of the pasta water.
Crumble Gorgonzola onto spinach and add walnuts and a 1/4 cup of the pasta water. Toss until Gorgonzola is just starting to melt and is well distributed.
Add pasta and toss together with sauce, adding a bit more pasta water if necessary.
Taste and add more salt and a healthy grinding of fresh pepper to taste.