A quick supper for two:
3 handfuls of dried penne (or other ‘chunky’ pasta)
2 tbsp pine nuts
100g gorgonzola (or dolcelatte, stilton or other blue cheese)
150ml double cream
200g fresh spinach
Freshly ground black pepper
Cook the penne in accordance with the instructions on the packet.
Toast the pine nuts (until they are golden) on a backing sheet under a grill (do not allow to burn – they will brown quite fast). Cut the gorgonzola into small pieces.
Wash the spinach and drain (if you have a ‘salad spinner’ use that to remove any excess water).
Once the penne is cooked, drain it.
Into the same saucepan (over a lower heat) put the cream and the gorgonzola. Stir to break up the gorgonzola (a balloon whisk is useful here).
When the cream mixture has boiled, add the penne and the pine nuts and stir to coat with the cream mixture.
Turn up the heat and add the spinach, stirring constantly (the spinach will cook in a few minutes – it is useful to use a very large saucepan as it is easier to stir in all the spinach at once).
Add black pepper to taste and serve immediately.