2 2008-07-24T00:00:05+01:00 5 Serves 4 * 5 garlic cloves, peeled and left whole * [[25g]] [[butter]] * 1 tablespoon [[olive oil]] * [[200g]] spinach, washed * 3 tablespoons [[crème fraiche]] * [[250g]] leftover gammon, roughly chopped * [[Black peppercorns|Black pepper]] * Hard [[cheese]], grated # Cook the pasta in boiling water according to packet instructions. # Meanwhile, cook the garlic in a pan of boiling water for 4 minutes or until tender. Drain and toss into a large non-stick frying pan with the butter and olive oil and cook over a low heat until golden. # Add the spinach and cook until it begins to wilt, add a few tablespoons of crème fraiche and the chopped gammon. Bring up to the boil, season wih pepper and toss into the cooked pasta. Serve in a bowl with grated cheese. false true false false false true false false false 3.02980079681274900398406374501992 6275 19012.0 2 Related recipes false approved caroline@lovefoodhatewaste.com 4e252ad5adf7e232 2 false Banbury Caroline Marson * Short tubular pasta (rigatoni, penne, macaroni) is best used in baked dishes with vegetables, cheese and meat. * Smooth long pasta (spaghetti, linguine) is best with sauces like Bolognese, tomato and clams as these keep the pasta slippery and separate. * Cup-shaped pasta (conchiglie, orichette) is designed to hold sauces with larger ingredients such as mushrooms, artichokes and tomatoes. * Cut pasta (tagliatelle, fettuccine, farfalle) is best eaten with rich sauce made with cream, eggs or meat. * Twisted pasta (fusilli, eliche, fettuccines, farfalle) the curly character of these pastas means that they will trap thin sauces such as pesto, garlic, and olive oil flavoured with chilli. * Tiny pasta shapes (alphabet letters, fillini, vermicelli) cook quickly and are ideal for adding to soups and casseroles. * Ravioli is stuffed pasta and can vary from cheese, vegetables and meat. * Lasagne sheets and cannelloni are good pastas used in a baked layered meat or vegetables dishes. 23 Pasta Available in various shapes and sizes.