|Prep time||20 minutes|
|Total time||20 minutes|
This makes a tasty light lunch or first course
1. Cook penne in lots of boiling salted water.
2. Saute the leek in the oil with the garlic and red pepper until everything soft.
3. Add in the spinach and cook for a further 2 mins.
4. Remove from the heat and add the creme fraiche and St Tola.
5. Season and mix well over a gentle heat to warm through.
6. Serve over the drained pasta.
Serve with a light salad and a glass of Beaujolais.