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.