Creamy broccoli and gorgonzola penne with toasted walnuts

Toast the roughly chopped walnuts in a dry pan over medium heat for 2-3 minutes until fragrant and toasted. Set aside to cool.

Bring plenty of water to a boil in a large pot and add half of the fine salt. Wash the broccoli and cut it into bite-sized florets.

Add the dried penne pasta to the rolling boiling salted water. After 5 minutes of cooking, add the broccoli florets to the cooking water and cook together for another 4-5 minutes until the pasta is al dente (with a pleasant bite) and the broccoli is tender-crisp and bright green.