Creamy Walnut Pasta Shells

My husband came home with some gorgonzola cheese the other day and I set to work looking for recipes. I finally decided upon this pasta recipe from Canadian Living, although I substituted almonds for the walnuts. I should be honest and tell you that my family did not enjoy this meal. Gorgonzola cheese it seems is definitely an acquired taste...

Ingredients:
1/3 cup (75 mL) chopped walnuts

2 tbsp (25 mL) butter

2 tsp (10 mL) chopped fresh thyme (or 1 tsp. dried thyme)

3/4 cup (175 mL) 10% cream

4 oz (113 g) blue cheese or Stilton cheese or gorgonzola cheese, crumbled

1 pinch pepper

4 cups (1 L or 12 oz/375 g) medium-size shell pasta (or other)

2tbsp (25 mL) chopped fresh parsley (or green onions)

Preparation:
1. In large skillet, toast walnuts over medium heat, stirring occasionally, for 5 to 7 minutes or until fragrant.
2. Add butter and thyme; cook for 30 seconds. Add cream, blue cheese and pepper; simmer over medium-low heat, stirring occasionally, for about 5 minutes or until slightly thickened and cheese is melted.
3. Meanwhile, in large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm; drain well and return to pot.

4. Add sauce; toss to coat. Serve sprinkled with parsley.

In large skillet, toast 1/3 cup walnuts (or almonds) over medium heat, stirring occasionally, for 5 to 7 minutes or until fragrant.

Add 2 Tb. butter and 2 tsp. fresh thyme (or 1 tsp. dried thyme); cook for 30 seconds.

Add 3/4 cup cream, 4-oz. gorgonzola and one pinch pepper; simmer over medium-low heat, stirring occasionally, for about 5 minutes or until slightly thickened and cheese is melted.

Meanwhile, in large pot of boiling salted water, cook 4 cups pasta for 8 to 10 minutes or until tender but firm; drain well and return to pot.

When the sauce is thick enough, you will see that it coats the back of a spoon.

Add sauce; toss to coat. Serve sprinkled with parsley.