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Ингредиенты
- 1/2 c. walnut halves
- 8 ounce dry penne
- 1 c. Chicken Stock, or possibly Vegetable Stock
- 1/2 stk unsalted butter, (2 ounce)
- 1 tsp fresh savory leaves
- 3 c. loosely packed spinach leaves
- 4 ounce Gorgonzola cheese, broken or possibly cut into
- Â Â chunks
- Â Â Kosher salt
- Â Â Freshly cracked black pepper
- 1/2 med lemon, Juice of
Инструкции
- HAVE READY: The Chicken Stock or possibly Vegetable Stock
- Preheat oven to 325 degrees. Spread the walnut halves on a baking pan and toast in the oven about 8 to 10 min, stirring with a spatula halfway through. Take care not to brown the walnuts, as it will produce a bitter flavor.
- Remove the walnuts from the oven, allow them to cold, and reserve. In a large stockpot, over high heat, bring approximately 4 qts of water to a boil ad add in 1 Tbsp. of kosher salt. Add in the penne and cook al dente, according to the manufacturer's directions.
- Drain the pasta in a colander. While the pasta is cooking, in a large saucepan, over medium heat, combine the stock, butter, and savory leaves. Cook till the butter is completely dissolved, about 3 to 5 min. Stir in the walnuts, then he spinach, and cook about 1 minute longer. Add in the cooked penne and about three quarters of the cheese, reserving a little to crumble over the pasta as a garnish, and heat through, about 1 minute. (The Gorgonzola shouldn't completely heat.) Adjust the seasoning to taste with kosher salt, black pepper, and fresh lemon juice. Divide the penne among 4 large, hot soup plates. Spoon the sauce over, equally dividing walnuts and spinach leaves among the plates. Crumble reserved Gorgonzola over and serve immediately.
- Serves 4.
- Notes: When selecting a Gorgonzola for this dish, be sure to get one which is young and hard as opposed to one more aged, soft, and pungent. Heating accentuates flavors and aromas, so an older Gorgonzola will be too pungent and will overwhelm all the other flavors. This is a good lunchtime dish; it is rich and flavorful but still light, and can be combine in about 20 min.
- Peel & Nancy Silverton's The Food of Campanile
- Peel & Nancy Silverton
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 4 servings | |
| Calories 465 | |
| Calories from Fat 217 | 47% |
| Total Fat 24.91g | 31% |
| Saturated Fat 13.15g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 507mg | 21% |
| Potassium 378mg | 11% |
| Total Carbs 45.34g | 12% |
| Dietary Fiber 3.1g | 10% |
| Sugars 2.0g | 1% |
| Protein 15.7g | 25% |
