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Pasta: 95g of short shapes like penne or rigatoni

Blue Cheese: 75g approx of soft crumbled cheese

Spinach: Handfull of fresh baby spinach leaves.

1 cloves of garlic (finely sliced) and 1 small shallot or onion.

1 cup of pasta water

1 tbsp of butter or olive oil.

Black pepper to taste

Large spoonful of Pine nuts

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1. Bring a large pot of salted water to a rolling boil. Drop your pasta in and cook it according to package directions until it is perfectly al dente. Crucial step: Reserve 1 cup (approx. 240ml) of starchy pasta cooking water right before draining. 

2. Sauté the Base

   While your pasta boils, melt your butter or heat your olive oil in a wide frying pan over medium heat. Toss in the chopped shallots and cook for 2 minutes until they soften. Add the garlic and stir for another 60 seconds until fragrant. 

3. Build the Creamy Sauce

   Pour your cream or crème fraîche straight into the skillet and let it come up to a very gentle bubble. Turn the heat down to low, throw in the crumbled blue cheese, and stir continuously until the cheese completely melts and creates a smooth, thick sauce. 

4. Wilt the Spinach & Combine

   Toss the fresh baby spinach leaves directly into the warm cheese sauce. Stir for roughly 60 seconds until the leaves just begin to wilt. Drop your drained pasta directly into the skillet. 

5. Finish and Toss

Pour in a small splash of your reserved warm pasta water to loosen the sauce up. Toss everything aggressively so the creamy blue cheese sauce completely coats the inside and outside of your pasta shapes. Finish with plenty of freshly cracked black pepper and your toasted walnuts for texturing. Serve immediately while hot.