Penne with Gorgonzola and walnuts

Gorgonzola is one of the world’s oldest blue-veined cheeses and is produced in the northern Italian regions of Piedmont and Lombardy. It is a rich, creamy and salty cheese that is perfect with spinach and great in this recipe.

Penne with Gorgonzola and walnuts – serves 4

2 cloves garlic, peeled and chopped
1 teaspoon fresh thyme leaves
2 handfuls fresh spinach, washed, drained and shredded
200 g crème fraîche (you could substitute sour cream)
200 g Gorgonzola
500 g Penne (this also works well with ribbon pasta such as fettuccine, pappardelle or tagliatelle)
1 handful walnuts (or pecans), toasted and roughly chopped
Grated Parmesan cheese for serving

Heat a large, shallow saucepan or frying pan over a medium heat, until it is hot. Add a splash of extra virgin olive oil, the garlic and thyme leaves. As soon as the garlic turns golden, add the spinach and cover with a lid. After about 30 seconds, the spinach should be wilting.
Stir everything and add the crème fraîche and continue cooking for 1 minute or until lit melts down into a sauce. Add the Gorgonzola, stir and check the seasoning. Turn off the heat, cover and set aside.
Cook the pasta to ‘al-dente’ in lightly salted boiling water. When cooked, lift the pasta from the water directly into the sauce.
Use the pasta water to loosen the sauce as the pasta begins to absorb it. Do this a little at a time.
To serve, sprinkle with the nuts and some Parmesan cheese.