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?