ingredients
serves 4 - 6
3/4 pound young leaf spinach, trimmed
14 ounce dried fettuccine, tagliatelle or long fusilli
salt and pepper
1/2 pound Gorgonzola cheese, diced
3/8 cup milk
2 tablespoons Butter
freshly grated nutmeg, to taste
method
1. Put the spinach into a pan, with just the water clinging to the leaves after washing, and cook, stirring, over a medium-high heat for 2 - 3 minutes until wilted. Drain well in a colander or sieve, pressing out any excess liquid.
2. Cook the pasta in a large pan of boiling salted water until a/ dente.
3. Meanwhile, put the Gorgonzola into a clean pan with the milk and butter. Heat gently, stirring, until melted to a creamy sauce. Stir in the
drained spinach. Season to taste with pepper; salt shouldn't be needed.
4. Drain the pasta thoroughly and add to the sauce. Toss well to mix. Serve at once, sprinkled with a little freshly grated nutmeg.
more information
variations
* For a milder alternative, use dolcelatte rather than Gorgonzola cheese.
• Add 125 g (4 oz) diced cooked smoked ham to the sauce with the wilted spinach.
