Pasta with Gorgonzola Radicchio Walnuts and Orange

Ingredients

• 1 cup chopped walnuts
• kosher salt to taste
• 1/2 to 3/4 pounds pasta, such as penne or gemelli, see notes
• 1/4 cup olive oil
• 1 to 2 heads radicchio, preferably Treviso (if you can find it), cut into 1-inch-wide ribbons, see notes
• freshly ground black pepper
• 6 ounces crumbled gorgonzola or other mild blue cheese
• 1/2 cup chopped flat-leaf Italian parsley
• zest of 1 orange, plus the juice (optional)
• grated Pecorino Romano or Parmigiano Reggiano, for serving, optional

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