Meals and Courses

Linguine Fiorentina with Ham

cook 20 mins
Tags: Quick eats
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 200 g (7 oz) spinach leaves, chopped
  • 75 g (3 oz) low-fat crème fraîche
  • handful of grated Parmesan cheese, plus extra to serve
  • 400 g (13 oz) linguine
  • 100 g (3 1/2 oz) smoked ham, sliced
  • salt and pepper
  • Heat the oil in a frying pan, add the onion and garlic and cook for 5 minutes until softened.
  • Place the spinach in a colander over the sink and pour over enough boiling water until just wilted. Squeeze out any excess water. Place in a food processor or blender with the onion and garlic, crème fraîche and Parmesan and whizz together to form a thick paste. Set aside.
  • Cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Drain, reserving a little of the cooking water, and return to the pan. Stir through the spinach mixture, adding a little cooking water to loosen.
  • Stir through the ham and season. Spoon into serving bowls and serve scattered with extra Parmesan.
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