Ingredients
- 375 g (13 oz) lasagnette
- 100 g (3 1/2 oz/1 cup) walnuts
- 2 tablespoons salted butter
- 3 French shallots (eschalots), finely chopped
- 1 tablespoon brandy
- 250 ml (9 fl oz/1 cup) crème fraîche
- 200 g (7 oz) gorgonzola cheese, crumbled
- 75 g (2 1/2 oz) baby English spinach
Method
1. Preheat the oven to 200°C (400°F/Gas 6). Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan to keep warm. Meanwhile, place the walnuts on a baking tray and roast for 5 minutes, or until golden and toasted. Cool, then roughly chop.
2. Heat the butter in a large saucepan, add the shallots and cook over medium heat for 1-2 minutes, or until soft but not brown. Add the brandy and simmer for 1 minute. Stir in the crème fraîche and gorgonzola. Cook for 3-4 minutes, or until the cheese has melted and the sauce has thickened. Stir in the spinach and walnuts, reserving 1 tablespoon of walnuts to garnish. Heat gently until the spinach has just wilted. Season and gently mix the sauce through the pasta. Sprinkle with the reserved walnuts to serve.
