Categories: Pasta
Ingredients
- Salt
- 1 lb. penne pasta
- 1 cup walnuts
- 2 tbsp. olive oil
- 2 large garlic cloves, chopped or grated
- 1 head escarole, torn into 1-inch pieces
- Pepper
- Freshly grated nutmeg
- Juice of 1/2 lemon
- 1 cup whole milk
- 1/2 lb. Gorgonzola dolce, torn into pieces
- 6 fresh sage leaves, very thinly sliced
- Grated Parmigiano-Reggiano, for tossing and passing at the table
Directions
-
Bring a large pot of water to a boil for the pasta. Salt the water and add the pasta. Cook until 1 minute shy of the package directions. Scoop out about 3/4 cup of the pasta water, then drain the pasta.
-
Meanwhile, preheat the oven to 350 or heat a skillet over medium. In the oven on a baking sheet or in the skillet, toast the nuts, stirring often, until golden and fragrant, about 5 minutes. Chop the nuts.
-
In a large skillet, heat the oil over medium. Add the garlic. Swirl until aromatic, about 1 minute. Add the escarole; season with salt, pepper, and nutmeg. Toss until the escarole is wilted, about 2 minutes. Mix in the lemon juice. Reduce heat to low.
-
For the sauce, in a small saucepan, heat the milk over medium. Add the Gorgonzola and sage. Stir until the cheese melts into the milk, about 4 minutes.
-
In a large bowl, mix the pasta, sauce, escarole, and Parm; season. Top with the walnuts.