Pasta with spinach, gorgonzola and cherry tomatoes

Serves 2

1 bag of leaf spinach (they seem mostly the same size to me)
15g butter
100ml double cream
150g gorgonzola cheese
Handful cherry tomatoes

200g pasta
parmesan, salt, pepper

Wash the spinach.  Get a large pan of water boiling.  Drop the spinach into this pan.  Stir with a wooden spoon and cook for one minute maximum.  Drain into a colander and wash immediately with cold running water.  When cool, gather the spinach up in a ball which you squeeze as tightly as possible to eliminate liquid.  Chop finely.

Meanwhile melt the butter in a large frying pan and lightly saute the cherry tomatoes with some seasoning.  Add the spinach and other sauce ingredients to this pan, and at this point you can put the pasta on to cook.

Simmer the sauce well until it has a nice coating consistency and concentrated flavour.  You can adjust with salt. pepper and lemon juice.

When the pasta is cooked add it to the frying pan and give everything a bit of a cook together before serving with parmesan.