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Flying saucers with spinach, gruyere, garlic & walnuts 


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.



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