Gargano Pasta with Spinach and Blue Cheese Sauce

Ingredients

• 250 g taglietelle ((or any other pasta shape of your choosing))
• 1 tablespoon olive oil
• 2 cloves garlic (sliced)
• 150 ml crème fraiche ((or double/heavy cream))
• 70 g blue cheese
• Black pepper to taste
• 100 g baby spinach
• A handful of chopped walnuts for garnish ((optional))

Instructions

1. 1

   Cook the pasta for 10 minutes according to packet instructions/your own preferences. Drain retaining a little of the cooking water.

2. 2

   Meanwhile put the olive oil and garlic in a medium sized pan and cook very gently for about 2 minutes until the garlic is softened but not brown. Do not allow the garlic to burn!

3. 3

   Add the crème fraiche to the garlic pan and bring to a gentle bubble.

4. 4

   Add the crumbled blue cheese and plenty of black pepper and stir to combine.

5. 5

   When the blue cheese has melted add the spinach and drained pasta and stir everything together until the spinach has just wilted. Add a little of the pasta water to loosen the sauce and make it extra creamy.

6. 6

   Serve just as it is... or with a scattering of chopped walnuts and a glass of crisp white wine!