Quick-cooking & good-looking: Filled pasta gratin with spinach & creme fraiche
Have ready 2 x 250g packs good-quality fresh filled pasta of your choice and 500g young spinach. Peel and finely chop 2 garlic cloves and grate 100g parmesan. In a large nonstick frying pan over medium heat, fry the spinach with the garlic in batches, with a splash or two of good olive oil, tossing constantly until the greens just wilt. Set aside.
Preheat the grill to high and cook the pasta according to packet instructions. At the same time, in a small pan, combine 200g crème fraîche with half the parmesan, a little freshly grated nutmeg and some seasoning and bring gently to the boil. Drain the cooked pasta, return it to the pan, pour in the cream mixture and toss well to combine.
Season and reheat the spinach. Discarding any excess liquid, arrange the spinach in the base of a 20cm x 30cm ovenproof dish. Spoon the pasta and sauce on top, scatter over the remaining parmesan and drizzle with a little more oil. Set under the grill for 3-4 minutes until golden and sizzling. Serve straight away.
PERFECT SIDE A salad of mixed tomatoes and chopped shallots with olive oil and red wine vinegar.