Quick spinach, cream and lemon spaghetti

There's nothing better than my new pestle and mortar. With it, I made the following quick recipe. It takes about 10 minutes to prepare. If you don't have a pestle and mortar, you can use fine sea salt and freshly ground peppercorns. Make sure the peel of the lemon is grated very finely. Press the garlic. Mix these. It is not half as satisfying as mashing stuff with a big blunt instrument, though.

Ingredients (for 2)

1 clove of garlic, peeled
1 tsp of whole peppercorns
1/2 tsp of coarse sea salt
Grated peel of half a lemon
100 grams of creme fraiche
3 handfuls of well-washed baby spinach
125 grams of spaghetti

Cook the spaghetti until al dente. Make sure to keep a cup of the cooking liquid (easiest by just submerging a cup in the pan while you're cooking the pasta - make sure it's nice and starchy before you do this). Mash the garlic, peppercorns, sea salt and lemon peel into a fine paste using the pestle and mortar. Mix with the creme fraiche. Drain the spaghetti, then add the paste and creme fraiche and the preserved cooking liquid to the pan. Mix until covered. Add the spinach and stir until wilted. Serve quickly.