Gigli

I've recently started to like blue cheese. It's one of those things that I think I should really like, an every time it's on offer I've tasted it again. After all, when I was younger I didn't like aubergines, carrots or swede and now they're all regulars. It certainly paid off with the blue cheese; I was recommended Stichelton and after trying a piece from Neal's Yard I was hooked on the blue stuff.

The selection of pasta shapes in the supermarket now is almost over-whelming. I'm a noodle kind of girl, so fettucini, spaghetti, linguine, tagliatelle and pappadelle are my usuals. On a whim, I bought Gigli. It's a frill edged, cone shaped pasta and is apparently excellent with cheese sauces. It held this sauce well.

Blue Cheese & Spinach Gigli

To serve 1

100gr gigli pasta
1 clove of garlic, minced
1 small leek, finely shredded
2 mushrooms, sliced
3 tbsp low fat creme fraiche
3 large handfuls of washed baby spinach
30gr (roughly) blue cheese - I used Cornish Blue

In a frying pan, sweat the leeks until they are softened. Add the garlic and the mushrooms, and fry gently. Put the pasta on to cook (I found it took about 6 minutes). When the pasta is almost done, add the spinach to the frying pan. Once wilted, add the creme frachie. Add the blue cheese, season and toss through the gigli pasta.

What sauces do you make for Gigli?