Ingredients for 2 persons:

• 400g Orecchiette Pasta

  2-3 Garlic Cloves

  1tsp Olitalia E/V Olive Oil

  1tsp Bertolli Olive Oil Spread

  1tup Ħanini Creamylight

  30g Ħanini Pekorin Cheese

  100g Fresh Spinach

  Salt & Pepper

Directions:

1. Bring a large pot of salted water to a boil and start cooking the pasta. Cook the pasta 1 minute less than instructed. 

2. In the meantime, finely chop the garlic and start frying it in the olive oil, and olive oil spread for a couple of minutes until it softens. Keep the heat low so you won’t burn the garlic. 

3. Add the cream and the grated Pekorin cheese.

4. Add some freshly ground pepper and mix well until it’s creamy.

5. Check for saltiness before adding any salt as the cheese is already salty.

6. Add the fresh spinach and stir until it’s soft and cooked.

7. Lower the heat to a minimum.

8. Discard the pasta water and add the pasta to the creamy sauce.

9. Mix well and serve with some freshly grated Pekorin and fresh pepper.

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