Fresh Calamarata Pasta with Garlicky Greens

Why Calamarata? This thick ring-shaped bronze pasta is cut to represent squid rings and is a classic Neopolitan shape. Traditional bronze-cut pastas are slightly coarser than usual—all the better for holding for a delicious sauce…

●    1 tbsp olive oil
●    3 leeks finely sliced
●    2 garlic cloves finely chopped
●    250g spinach / shredded kale / Spring greens
●    200ml crème fraîche
●    400g fresh calamarata pasta
●    50g Harrogate Blue cheese crumbled

1.    Heat the oil in a frying pan. Add leeks and garlic and soften for 15 mins. 
2.    Stir in the spinach,  kale or greens for a few minutes until wilted.
3.    Add the crème fraîche, stir and remove from heat.
4.    Cook the pasta in plenty of boiling water. Drain the pasta, put it back in its saucepan, then stir in the leek sauce. 
5.    Serve in bowls with crumbled blue cheese on top.