Summary

Ingredients

• 500 g spinach, fresh (or 250 frozen leaf spinach)
• 200 g Goronzola
• 100 g cream
• 50 g pine nuts
• 400 g penne
• 1 clove garlic
• salt and pepper

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Instructions

1. Sort and wash the spinach. Heat olive oil in a large saucepan, gently wipe off 1 crushed clove of garlic, add the wet spinach and let it collapse. Add the gorgonzola and cream and let the cheese melt. Toast the pine nuts in a pan without fat until light brown. Season the spinach with pepper and salt (depending on the spiciness of the cheese) and stir in the pine nuts. Cook the penne al dente and serve mixed with the spinach.