Penne With Gorgonzola and Walnuts

Blue cheese may be substituted if you cannot find gorganzola. I used the crumbles and it worked great. We loved the contrast of the creamy sauce and the crunch of the walnuts.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 1  lb penne, with ridges
• 1  tablespoon butter
• 1  tablespoon olive oil
• 1  tablespoon  chopped fresh sage
• 1⁄2 cup ham, diced (optional)
• 2  shallots, chopped
• 1⁄2 cup walnuts, chopped finely
• 8  ounces gorgonzola
• 1⁄2 cup milk
• 1⁄4 cup heavy cream
• 2  ounces parmesan cheese, plus more for garnish

Directions

1. Cook the pasta in boiling water until firm but tender.
2. In a large skillet, heat the butter and oil.
3. Add the sage, ham, shallots, and walnuts, and cook over medium until the ham begins to brown and the shallots become tender and translucent.
4. Add milk, cream, and gorgonzola, and stir and cook until the cheese is melted and the sauce is smooth, about 2 minutes.
5. Reduce heat to low, add the nutmeg and Parmesan, and toss with cooked pasta.
6. Top with more Parmesan.