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
Pre-heat oven to 350 degrees F.
Begin by preparing ¼ cup of chopped Hammons Black Walnuts on a baking pan and toast for 5 minutes in order to enhance the flavor.
Prepare a pot with boiling water, add at least 1 Tbsp. salt in order to add flavor to the noodles. Add 12 oz. penne pasta, stir and cook until tender, drain excess water and keep warm.
Heat 1 Tbsp. olive oil in sauté pan. Add baby spinach, when wilted add heavy cream and blue vein goat cheese. Cook for 2 minutes until cream starts to boil. Reduce heat and add cooked pasta along with half of the Black Walnuts. Adjust seasoning to your liking with salt and pepper.
Divide onto serving plates and sprinkle the remaining Black Walnuts. Add mince chives evenly amongst dishes and serve.
Recipe Credit: Executive Chef Rob Stricklin – The Keeter Center at College of the Ozarks