A simple-yet-special pasta dish with a creamy sauce that’s indulgent-but-not-too.
It’s also pretty malleable. If you don’t like blue cheese, substitute goat cheese. Or make it with arugula or baby kale instead of spinach, or pine nuts instead of walnuts (but start with fewer and see what you like). And if you have a little sliced chicken or some shrimp, that’s good in there too.
Serves 4 to 6
- 1 pound penne, or other favorite pasta
- 2 tablespoons olive oil
- 1 cup sliced shallots (2 to 3)
- 1 teaspoon coarse kosher salt, plus more to taste
- 1/2 teaspoon pepper, ideally freshly ground, plus more to taste
- 2 cloves garlic, sliced
- 1/2 cup dry white wine
- 1/2 cup crème fraîche
- 1/4 cup heavy cream
- 1/2 teaspoon ground nutmeg
- 4 cups baby spinach leaves (about 2 ounces)
- 3/4 cup crumbled blue cheese, divided (about 3 ounces)
- 1/2 cup chopped walnuts, toasted, divided
In a large pot of boiling, well-salted water, cook the pasta according to package directions. (Here are a few tips on how to make perfect pasta.)
Meanwhile, in a large skillet over medium heat, warm the olive oil. Add the shallots, salt, and pepper and cook, stirring occasionally, for 2 minutes. Reduce the heat to low and cook, stirring occasionally, until the shallots are lightly caramelized and tender, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 to 60 seconds. Add the wine and cook, stirring and scraping the bottom and sides of the skillet, until the wine is slightly reduced, 1 to 2 minutes. Remove from the heat and stir in the crème fraîche, cream, and nutmeg. Set aside.
Drain the pasta, then return it to the pot. Add the fraîche mixture, stirring to coat the pasta. Stir in the spinach, half of the blue cheese, and half of the walnuts. Add more salt and/or pepper to taste.
Transfer to plates or a serving bowl, top with the remaining blue cheese and walnuts, and serve.
