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Tip: To wilt the spinach perfectly, put it in a colander and drain the pasta over it.Position a rack in the center of the oven and heat the oven to 350u00b0F. Meanwhile, bring a large pot of generously salted water to a boil. Put the spinach in a colander in the sink.
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Toast the walnuts on a rimmed baking sheet in the oven until dark golden-brown, 6 to 8 minutes. Set aside.
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Cook the penne according to package directions. Reserve about 1/2 cup of the cooking water and drain the pasta in the colander over the spinach.
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Put the cream, Gorgonzola, 1/4 tsp. pepper, and a pinch of salt in a 12-inch nonstick skillet and bring to a boil over medium-high heat. Cook, stirring frequently, until slightly thickened, 2 to 3 minutes. Reduce the heat to medium, add the pasta and spinach, and 2 Tbs. each of the walnuts and chives. Cook, stirring constantly, until some of the sauce is absorbed by the pasta, about 2 minutes. If necessary, add some of the cooking water to moisten the pasta. Season to taste with salt and pepper. Transfer to serving bowls, sprinkle with the remaining 2 Tbs. walnuts and 1 Tbs. chives, and serve
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nutrition information (per serving):
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Calories (kcal): 620; Fat (g): 28; Fat Calories (kcal): 260; Saturated Fat (g): 14; Protein (g): 19; Monounsaturated Fat (g): 7; Carbohydrates (g): 72; Polyunsaturated Fat (g): 5; Sodium (mg): 560; Cholesterol (mg): 80; Fiber (g): 7;
