Annie Bell’s farfelle with spinach and dolcelatte recipe

Pasta sauces don’t come greener than this, with pockets of silky melted blue cheese.

farfelle with spinach and dolcelatte
Nassima Rothacker

SERVES 4

300g farfalle
1 tbsp extra virgin olive oil, plus extra to serve
4 spring onions, trimmed and sliced
500g spinach, washed
1 heaped tbsp crème fraîche
A generous squeeze of lemon juice
30g freshly grated parmesan, plus extra to serve
Sea salt and black pepper
Freshly grated nutmeg
150g dolcelatte or gorgonzola, broken into nibs

  1. Bring a large pan of water to the boil, add the pasta, stir and cook according to the packet instructions until just tender.
  2. At the same time, drizzle the oil over the base of a large saucepan, scatter over the spring onions and pile the spinach on top. Now cover with a lid, pressing the spinach down if necessary, and cook over a medium heat for about 10 minutes until wilted, stirring halfway through.
  3. Whiz the contents of the pan – including any liquid – with the crème fraîche, a generous squeeze of lemon juice, the parmesan, some seasoning and nutmeg to a smooth purée in a blender. Pour this back into the pan and gently reheat.
  4. Drain the pasta using a colander, then toss into the sauce and fold in the cheese, which will soften with the heat. Spread the pasta over the base of four shallow bowls, then liberally scatter with parmesan and drizzle over a little more oil.