HAVE READY: The Chicken Stock or Vegetable Stock Preheat oven to 325 degrees. Spread the walnut halves on a baking pan and toast in the oven about 8 to 10 minutes, stirring with a spatula halfway through. Take care not to brown the walnuts, as it will produce a bitter flavor. Remove the walnuts from the oven, allow them to cool, and reserve. In a large stockpot, over high heat, bring approximately 4 quarts of water to a boil ad add 1 tablespoon of kosher salt. Add the penne and cook al dente, according to the manufacturers directions. Drain the pasta in a colander. While the pasta is cooking, in a large saucepan, over medium heat, combine the stock, butter, and savory leaves. Cook until the butter is completely dissolved, about 3 to 5 minutes. Stir in the walnuts, then he spinach, and cook about 1 minute longer. Add the cooked penne and about three quarters of the cheese, reserving a little to crumble over the pasta as a garnish, and heat through, about 1 minute. (The Gorgonzola should not completely melt.) Adjust the seasoning to taste with kosher salt, black pepper, and fresh lemon juice. Divide the penne among 4 large, warm soup plates. Spoon the sauce over, equally dividing walnuts and spinach leaves among the plates. Crumble reserved Gorgonzola over and serve immediately. Serves 4. Notes: When selecting a Gorgonzola for this dish, be sure to get one that is young and firm as opposed to one more aged, soft, and pungent. Heating accentuates flavors and aromas, so an older Gorgonzola will be too pungent and will overwhelm all the other flavors. This is a good lunchtime dish; it is rich and flavorful but still light, and can be put together in about 20 minutes. From Mark Peel & Nancy Silvertons The Food of Campanile From http://www.starchefs.com | Recipe by: Mark Peel & Nancy Silverton