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Creamy Spinach Pasta


500g dried pasta spirals 
50g coarse, fresh white breadcrumbs
Finely grated zest of 1 lemon
1 big clove of garlic finely chopped
200ml tub half-fat crème fraiche
Handful chopped curly pasta 
225g spinach, washed &  finely chopped


Preheat the grill to medium.

Cook the pasta according to packet instructions.Drain and return to the pan.

Meanwhile, spread the breadcrumbs on a baking tray and grill for 2-3 minutes, stirring halfway, until toasted. Tip into a bowl and cool slightly then mix with the lemon zest, garlic and parsley. Season and set aside.

Stir the spinach and crème fraiche into the hot pasta until the spinach has wilted. Depending on how tender the spinach is,
you may want to cook it a little first and then mix with the crème fraiche and pasta.

Then, stir in half the breadcrumbs, season to taste and divide between bowls. Sprinkle with the remaining breadcrumbs to serve