It’s the rainy season in Southern California, otherwise known as winter and the temperature doesn’t really go below 60 degrees, which is chilly by SoCal standards. While I still have a hard time considering this weather “cold” it does inspire a desire for comfort food and this dish fit the bill.
Cream and walnuts pair so nicely and adding Gorgonzola dulce is an extra decadent touch. Adding it to some spinach pasta with some grated Parmesan cheese really hit the spot. The fact that I was able to prepare it all as the pasta cooked (brown rice pasta takes about 15 minutes to cook) made it a great quick meal!
Spinach Pasta with Gorgonzola and Walnut Sauce
1 lb spinach spaghetti
1/4 cup walnuts, chopped
1 1/2 cups half and half (or whole milk)
1 cup parmesan cheese, grated
3 tablespoons butter
2 tablespoons Gorgonzola, crumbled
1 teaspoon salt
In sauce pan melt butter on medium low heat. Add cream and Gorgonzola and heat until cheese melts and sauce is almost boiling. Add walnuts and cook another minute or two. Add to cooked, drained pasta and add cheese. Add salt and pepper to taste.