Recipe: Tortiglioni with a Creamy pesto and Spinach sauce

I had never heard of tortiglioni until the other day, but it was on offer at sainsburys, so now I not only know what it is but also love it! It's basically a pasta similar to rigatoni, but smaller, and with ridges. If you look at the previous post, you can find the recipe for my wild garlic pesto- but if you are unlucky and don't have the wonderful luck of having a serving of wild garlic pesto made, or are not in the short period of time when wild garlic is available, then use any other type of pesto you prefer; typical basil, red pepper, or sundried tomato- there seems to be so many varieties out there these days!

Tortiglioni with a creamy pesto and spinach sauce (serves 2)

200g tortiglioni
150ml chicken stock
180g thick double cream
60g spinach
120g Wild garlic pesto
Salt and pepper to taste
Wild garlic flowers and fresh basil for garnish

1. Cook the pasta according to the packet instructions. Cook the chicken stock and cream in another saucepan for 5 minutes. Add the pesto, cook for another 2 minutes.
2. Add the spinach and cook for a further 2 minutes. Drain the tortiglioni and mix into the cream sauce. Cook on the stove, stirring continuously for 1 minute, until all the ingredients are well mixed and hot.
3. Season to taste, and serve, with wild garlic flowers and basil leaves if desired.