Gorgonzola Piccante Penne Pasta with Spinach and Crème Fraîche

Serves: 2

250g penne pasta
2 tbsp pine nuts
200g crème fraîche
125g Gorgonzola piccante, plus extra to serve
50g baby spinach leaves


Cook the pasta in boiling salted water, according to pack instructions
Meanwhile, toast pine nuts until golden brown
Drain the pasta and reserve a tablespoon of the liquid – pour the pasta and reserved liquid back into a large saucepan
Stir through the crème fraîche and then Gorgonzola (to taste) on a low heat until melted
Add in the pine nuts and spinach and stir gently until wilted
Serve topped with more Gorgonzola and the remaining pine nuts


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