Penne with Spinach, Gorgonzola, and Walnuts

This was an excellent dish, just what we needed on a rainy day.  It said serves 4, but I kind of played with the ingredients and we have none left.  It is from Fine cooking Dec/Jan. 

Ingredients:

Kosher salt

8oz. fresh baby spinach leaves (I had a choice of 6 or 10, I chose 10)

¼ C coarsely chopped walnuts

12 oz dried penne (I used 8 oz, whole wheat rotini)

¾ C heavy cream

2 ¼ oz. crumbled Gorgonzola (I had great blue cheese from Costco and used that)

Freshly ground black pepper

3 T chives (forgot)

Directions:

1.     I toast my walnuts on top of the stove is a small pan.  Watch closely, but this is the way I do not burn them. 

2.     I cooked the pasta for 10 minutes and added the spinach at the end. 

3.     Meanwhile I used my wok and melted the cheese in the cream with a pinch of salt and ¼ t pepper. 

4.     Drain the pasta and spinach and mix in the cheese/cream mixture.  Mix and add the walnuts. 

Serve to the delight of all.