2 tbsp. butter
5 shallots, finely chopped
1 1/2 tsp. dried thyme
2 c. heavy cream
1/2 lb. Gorgonzola cheese, crumbled
1 1/2 lb. penne pasta
1 c. toasted walnuts (toast on cookie sheet 350 degrees for 10 minutes)
1/2 c. Parmesan cheese

Melt butter in heavy skillet. Add shallots, cook 4 minutes. Stir in thyme add cream and Gorgonzala and stir until cheese melts and sauce thickens. Slightly season with pepper cook pasta al dente. Drain return to pot. Add sauce stir until coated. Stir in walnuts. Transfer to serving dish and sprinkle with Parmesan cheese.