Spinach pasta with cheese & walnuts 

SERVES 4

Have ready a 450g-500g bag washed spinach, 300g spaghetti or pasta shape of your choice, 100g coarsely grated gruyère and 50g finely chopped walnuts. Peel 3 garlic cloves and halve them lengthways. Heat 1 tbsp extra virgin olive oil in a large saucepan, scatter in the garlic and pile the spinach on top. Cover with a lid, pressing the spinach down. Cook over gentle heat for 10 minutes or until the spinach is wilted. Whiz the contents of the pan in a blender with 3 tbsp olive oil, 1 tbsp lemon juice and a large handful of flat-leaf parsley leaves. Season to taste with sea salt and black pepper and freshly grated nutmeg then give it another whiz until smooth. Reheat the sauce as necessary. Cook the pasta according to the packet, drain, reserving a little of the cooking water, then return to the pan. Add the spinach sauce and toss, adding some pasta water to loosen if necessary. Fold in the grated gruyère and let it melt. Finish with a liberal dusting of freshly grated parmesan, the walnuts scattered over and an extra drizzle of oil if wished.