■Meanwhile, preheat the
oven to 350°. Spread the
walnuts on a baking sheet
and bake, until golden
and fragrant, about
5 minutes. Chop the nuts.
■In a large skillet, heat the
olive oil over medium. Add
the garlic. Swirl until
aromatic, about 1 minute.
Add the escarole; season
with salt, pepper, and
nutmeg (grate directly over
the pan). Toss until the
escarole is wilted, about
2 minutes. Stir in the lemon
juice. Reduce heat to low.
■For the sauce, in a small
saucepan, heat the milk over
medium. Add Gorgonzola
and sage. Stir until cheese
melts into the milk, about
4 minutes.
■In a large bowl, mix the
pasta, sauce, escarole, and
a handful of Parmigiano-
Reggiano; season. Add
reserved pasta cooking
water as needed if pasta
seems dry. Top with the
walnuts and Parmigiano-
Reggiano.Whole-Wheat Pasta
with Escarole,
Gorgonzola &
Waln uts
SERVES 4
Kosher salt
1 lb. whole-wheat penne
or farro penne
1 cup walnuts
2 tbsp. olive oil
2 large cloves garlic,
chopped or grated
1 head escarole (about
14 oz.), torn into 1-inch
pieces
Pepper
Freshly grated nutmeg
2 tbsp. lemon juice
1 cup whole milk
8 oz. Gorgonzola dolce,
torn into pieces
6 fresh sage leaves, very
thinly sliced
Grated Parmigiano-
Reggiano, for tossing
and serving
■Bring a large pot of water
to a boil for the pasta. Salt
the boiling water and add
the pasta. Cook until
1 minute shy of the package
directions. Reserve about
three-fourths of a mug of the
pasta cooking water; drain
the pasta.