| Penne with Spinach, Mascarpone & Twineham Grange Italian Style Hard Cheese |
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A lovely, simple pasta dish which makes the most of the flavour of tender spinach leaves. 400g fresh penne
Cook the pasta until tender. Drain the pasta then put it back into the still-warm pan with the mascarpone cheese and stir gently until the cheese has heated through but not boiled. Add the shredded spinach, which will cook in the heat of the pasta. Mix gently and season with salt and pepper and serve immediately with grated cheese. The above recipes have been adapted from Rose Elliot’s Vegetarian Pasta – a recipe book I use over and over again. It’s full of fresh ideas and truly inspiring. |