Pasta With Rapini, Gorgonzola And Walnuts

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1/4 cup extra-virgin olive oil

1 red onion , thinly sliced

1/2 tsp salt

1/2 tsp pepper

2 cloves garlic , minced

2 tsp red wine vinegar

1 bunch rapini , (12 oz/375 g)

12 oz bucatini pasta , or other long pasta

12 oz (375 g) gorgonzola cheese , crumbled

1 cup toasted walnut pieces

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