• 200g fresh spinach leaves
  • 200g gorgonzola, chopped
  • A little creme fraiche or natural yoghurt
  • A handful of parmesan or pecorino
  • 1 tbsp chopped parsley
  • 2 tbsp lemon juice
  • Olive oil


  • STEP 1
    While the linguine is cooking, gently cook the spinach in a little olive oil until wilted.
  • STEP 2
    Add the gorgonzola and crème fraiche or yogurt, lemon juice and herbs. Stir gently until the cheese is beginning to melt.
  • STEP 3
    Add the drained pasta and stir well, adding a good grind of black pepper. Serve with the parmesan or pecorino.
  • STEP 4
    Ive used grated mozzarella instead of gorgonzola & it was just as tasty.

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