Penne with Radicchio and Gorgonzola | Creamy Italian Pasta

Bring a large pot of generously salted water to a boil for the pasta.

Cut the radicchio in half, remove the core, then slice into thin strips. Finely chop the garlic and dice the gorgonzola.

In a dry pan over low heat, toast the coarsely chopped walnut kernels for 2-3 minutes until golden brown and fragrant, then set aside in a small bowl.