A delightful pasta dish combining creamy goat cheese, crunchy walnuts, and fresh spinach for a satisfying meal.
Cook the penne pasta in a pot of boiling salted water until al dente, then drain.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
Heat olive oil in a large skillet over medium heat. Add the green onions and sauté until softened.
Ensure the onions are cooked until translucent for a sweeter flavor.
Add the toasted walnuts to the skillet and stir for a minute to combine.
Toasting the walnuts beforehand enhances their nutty flavor.
Lower the heat and add the goat cheese, stirring until it melts into a creamy consistency.
Cut the goat cheese into smaller pieces to help it melt faster.
Stir in the whipping cream and grated Romano cheese, mixing well to create a smooth sauce.
Add a splash of pasta water if the sauce is too thick.
Combine the cooked pasta with the sauce in the skillet, tossing to coat evenly.
Toss the pasta gently to avoid breaking it.
Season with freshly ground black pepper to taste.
Adjust seasoning to your preference, adding more pepper for a spicier kick.
Garnish with fresh baby spinach leaves before serving.
Serve immediately to enjoy the dish at its best temperature and texture.
