Oh, Le Gruyère. It has got to be good if it’s made with Le Gruyère. This recipe is simple yet savory.
- 1 pound whole wheat penne
- 1 1/2 tablespoons extra-virgin olive oil
- 5 chopped cloves garlic
- 2/3 cup walnuts (toasted and chopped)
- 3/4 cup sliced fresh sage leaves
- 1/2 pound diced Le Gruyère
- and ground black pepper
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.