Pasta Fiorentina

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(2 personen)

200 gr chiocciole (pasta, Buitoni)
100 gr rauwe ham (of Parmaham)
200 gr diepvries spinazie, ontdooid
1 bekertje garderoom (2 dl)
allesbinder
75 gr geraspte Parmezaanse kaas
zout, peper

Kook de pasta volgens de gebruiksaanwijzing.
Snijd intussen de ham plak voor plak in dunne reepjes.
Pureer in een mengbeker de spinazie met de garderoom.
Doe de puree over in een steelpan, breng hem aan de kook en bind met
allesbinder tot een lichtgebonden saus.
Roer de Parmezaanse kaas erdoor en breng de saus op smaak met zout en
peper.
Giet de pasta af, schep de rauwe ham erdoor en verdeel dit over 2 diepe
borden.
Geef de saus er apart bij of schenk die onderin de borden en schep de pasta
erop.