Spinach, Pea and Mascarpone Spaghetti
couple of handfuls of frozen petits lois
1 tbsp olive oil
1 garlic clove, chopped
250g tub mascarpone
handful spinach leaves, roughly chopped
handful of Grana Padano, grated, plus more to serve
Put a large pan of water on to boil and add in a good pinch of salt. When it's boiling, add the spaghetti. While that's cooking, heat the olive oil in a medium-sized frying pan and fry the garlic gently. Stir in the mascarpone and the spinach, and heat until the mascarpone has melted a little. Scatter in a handful of Grana Padano and stir well. Turn off the heat. When the spaghetti has just five minutes' cooking time left, tip the frozen peas into the saucepan with the pasta. Once the peas and the spaghetti is tender, drain and toss in the mascarpone sauce. Taste, season with salt and pepper and then serve with more Grana Padano alongside.