300g dischi volanti (flying saucer shape) pasta
4 tbsp good olive oil plus extra to serve
3 garlic cloves peeled and halved lengthways
550g spinach washed
large handful of coarsely chopped flat-leaf parsley
1 tbsp lemon juice
sea salt and black pepper
freshly grated nutmeg
100g coarsely grated gruyère
freshly grated parmesan to serve
50g walnuts finely chopped
- Cook the pasta according to the packet instructions or until just tender.
- At the same time drizzle a tablespoon of oil over the base of a large saucepan, scatter over the garlic and pile the spinach on top. Cover with a lid, pressing the spinach down if necessary. Cook over a gentle heat for 15-20 minutes until wilted, stirring towards the end. In a blender, whiz the contents of the pan with the parsley, remaining oil, lemon juice, some seasoning and nutmeg to a smooth sauce.
- Drain the pasta in a colander, reserving half a cupful of the cooking water. Return the pasta to the pan. Reheat the sauce if necessary, spoon it over the pasta and toss to coat, adding just a little of the reserved cooking water to achieve a loose creamy consistency. Fold in the gruyère cheese which should melt almost instantly. Divide among 4 shallow bowls, liberally dust with parmesan, scatter with walnuts and drizzle over a little more oil.