Tagliatelle with Gorgonzola and Spinach | Creamy Italian Pasta with Toasted Walnuts

Bring a large pot of water to a boil for the pasta, and salt it well once boiling. In a dry, non-stick pan over medium heat, toast the roughly chopped walnut kernels for 2-3 minutes until golden brown and fragrant, then transfer to a small bowl to cool.

Prepare the finely minced garlic, wash and drain the baby spinach thoroughly, and cut the Gorgonzola cheese into smaller cubes to help it melt easily.

In the same pan, melt the butter together with the olive oil over medium heat. Add the minced garlic and sauté gently for about 1 minute, being careful not to let it burn.