Spinach garlic parmesan pasta

Mix 10 g cornstarch into 150 g water, pour into a pot and heat to medium while stirring until thickened; keep just under a simmer with no clumps, then take off the heat.

Bring a pot of water to a boil for the spinach; grate the garlic and the cheeses and fill a bowl with ice water.

Blanch the spinach 45 seconds, then transfer to the ice water to stop the cooking.

Roughly chop the spinach.

Combine the cheeses, garlic, black pepper, olive oil, lemon juice, spinach, cornstarch gel and a pinch of salt; mix roughly with a spoon, then blend smooth.

Cook the pasta in salted boiling water one to two minutes less than the package says; reserve about a cup of pasta water before straining.

Off the heat, mix a couple of spoonfuls of sauce with a splash of pasta water in a second pan and keep warm on another burner.

Toss the drained pasta in its pot with more sauce.

Twirl portions with a ladle and tongs into bowls, pour over the warm sauce, and garnish with grated parm and a basil leaf.