Ozarks Pasta with black walnuts, spinach and blue goat cheese

SPRINGFIELD, Mo. -- Ozarks Pasta – with Black walnuts, spinach and blue goat cheese
By Chef Robert Stricklin

Serves 4

8 oz. baby spinach

1 Tbsp. Olive oil

¼ cup coarsely chopped Black walnuts

12 oz. penne pasta

¾ cup heavy cream

3 oz. crumbled Terrell creek farms blue vein goat cheese

1 Tbsp. minced chives

·Toast black walnuts in 350* for about 5 minutes ( this will enhance the flavor)

·Cook penne in boiling salted water until tender, drain, keep warm.

·Heat 1 Tbsp. olive oil in sauté pan. Add spinach , when wilted add heavy cream and cheese

·Reduce heat as cream starts to boil. ( 2 minutes ) Add cooked pasta and half of the Black walnuts

·Adjust seasoning with salt and pepper

·Divide onto serving plates, sprinkle remaining Black walnuts and mince cheese evenly amongst dishes and serve