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.