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Annie Bell's Farfelle with Spinach and Dolcelatte
Ingredients
  • 300g farfalle
  • 1 tbsp extra virgin olive oil, plus extra to serve
  • 4 spring onions, trimmed and sliced
  • 500g spinach, washed
  • 1 heaped tbsp crème fraîche
  • A generous squeeze of lemon juice
  • 30g freshly grated parmesan, plus extra to serve
  • Sea salt and black pepper
  • Freshly grated nutmeg
  • 150g dolcelatte or gorgonzola, broken into nibs
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