Spaghetti with Gorgonzola, Spinach and Walnuts

Ingredients:

• 350 g spaghetti
• 0.5 cups walnuts
• 2 tablespoons unsalted butter
• 140 g baby spinach (about 4 cups)
• 1 cup crumbled gorgonzola (about 100 g)
• 1/4 tbsp. grated parmesan

Preparation:

1. Bring a large pot of water to a boil and add salt. Add the pasta and cook according to the package directions until al dente. Separately, set aside 1 cup of water and drain the pasta in a colander.
2. Meanwhile, toast the walnuts in a large skillet over medium heat, shaking the pan occasionally, until golden brown, 3-5 minutes. Transfer the walnuts to a cutting board (do not wash the pan) and let cool slightly, then chop very finely.
3. Two minutes before the pasta is done, add the butter to the skillet and melt over medium heat. Add the spinach, cover, and cook until wilted, 1-2 minutes. Add the pasta, Gorgonzola, Parmesan, 1/2 teaspoon each of salt and black pepper, and 1/2 cup of the spaghetti sauce to the skillet. Stir until the cheese is melted and the pasta is evenly coated with the sauce. Add more of the cooking water if the spaghetti looks dry; season with salt to taste.
4. Divide the spaghetti among plates and sprinkle with walnuts. Drizzle with the remaining sauce from the pan.