Fusilli with glorious green spinach sauce

• fusilli↗400g g

  pasta spirals

• bag of baby spinach↗225g g
• garlic clove↗1
• tub mascarpone250g g
• juice of ½ large lemon
• grated parmesan30g g

  (or vegetarian alternative), plus extra to serve

• pine nuts↗55g g

  lightly toasted

Step-by-step instructions

1. 1

   Cook the pasta following pack instructions. Meanwhile put half the spinach in a food processor with the garlic, mascarpone, lemon juice and Parmesan, then whizz to a smooth sauce.

2. 2

   Drain the pasta thoroughly and return to the pan over a low heat. Stir in the sauce, pine nuts and remaining spinach, until the spinach has just wilted. Season and serve with extra Parmesan sprinkled over.