Directions

1. Bring a medium pot of water to a boil. Once boiling vigorously, season generously with salt and add the pasta. Cook until al dente (it should be nearly done but still with a firm bite at the core - the pasta will finish cooking in the sauce), about 3 minutes shy of the package cooking directions. Once the pasta is cooked, drain it through a colander, reserving 2 cups of the pasta cooking water.
2. Meanwhile, in a medium skillet over medium-low heat, combine 1 tablespoon butter and walnuts. Cook, stirring often, until both the butter and nuts become golden, 4 to 6 minutes. Add the pepper, pumpkin spice, and honey. Cook, stirring frequently, until the honey foams, glazes the walnuts, and smells caramelized, 4 to 6 minutes. Scrape the mixture onto a sheet of parchment, evenly spread out the nuts, and set aside. *Optional: Swap chili flakes for the pumpkin spice.
3. Into the same pot you cooked the pasta in, over medium heat, combine 1 cup reserved pasta cooking water, the remaining 2 tablespoons butter, and the drained pasta. Crumble the blue cheese over it. Stir vigorously while simmering gently, until the pasta is glossy and glazed, adding more of the reserved pasta cooking water if it looks dry. Add the nuts and stir to combine.
4. Divide among serving bowls, sprinkle with freshly ground pepper, drizzle with honey, and serve right away.

Created by Chef Sohla El-Waylly exclusively for Treasure Cave^® Cheese.