Green Tagliatelle with Spinach and Chiles
Rinse and spin spinach dry. Rinse and halve chiles, remove seeds and ribs, and cut into strips.
Cook tagliatelle in plenty of salted boiling water until al dente. Drain, reserving 5 tablespoons cooking water. Toss pasta with olive oil, cream, chiles and thyme. Stir in spinach and cooking water. Season to taste with salt and pepper. Serve immediately, sprinkled with Parmesan.