Penne with Le Gruyère, Walnuts and Sage

Penne with Le Gruyère, Walnuts and Sage

Serves 8

This simple but sophisticated pasta makes the most of Le Gruyère's superb melting qualities.

  • 1 pound whole wheat penne
  • 1 1/2 tablespoon extra-virgin olive oil
  • 5 cloves garlic, sliced
  • 2/3 cup walnuts, toasted and chopped
  • 3/4 cup sliced fresh sage leaves
  • 1/2 pound Le Gruyère cheese, diced
  • Freshly ground black pepper
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Cook penne in boiling water until al dente, 12 to 15 minutes. Drain, reserving 1/2 cup of the cooking water separately. Return pasta to the pot.

Meanwhile, heat oil in a medium skillet over medium heat. Add garlic and cook, stirring, until it begins to brown around the edges, about 4 minutes.

Toss penne with garlic and oil mixture, walnuts and sage. Place pot over medium-low heat and stir in Gruyère and reserved cooking water. Cook, stirring, until the cheese is melted and you have a creamy sauce, 4 to 5 minutes. Transfer pasta to a bowl or platter and grind a generous amount of black pepper over the top.

Nutritional Info: 
Per Serving:430 calories (170 from fat), 19g total fat, 6g saturated fat, 30mg cholesterol, 105mg sodium, 47g carbohydrate (7g dietary fiber, 2g sugar), 17g protein
Special Diets: 

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