Fusilli pasta 400gr
Baby spinach 250gr
Lemon juice ½
Grated parmesan 30gr or grated cheddar 60gr
Grated parmesan or cheddar 10gr for serve
Pine nuts or peanuts, lightly toasted 60gr
Cook the pasta following pack instructions. Meanwhile put half the spinach in a food processor with the garlic, mascarpone, lemon juice and parmesan, then whiz to a smooth sauce. Drain the pasta thoroughly and return to the pan over a low heat. Stir in the sauce, pine nuts or peanuts and remaining spinach, until the spinach has just wilted. Season and serve with extra parmesan or cheddar sprinkled.