a) Bring a large saucepan of water to the boil with 1/2 tsp salt for the penne. 

b) Trim the green beans, then cut into thirds.

c) Peel and grate the garlic (or use a garlic press).

a) When boiling, add the penne to the water and bring back to the boil. 

b) Cook until tender, 12 mins. Halfway through, add the green beans and cook for the remaining time, 6 mins.

c) Once the pasta is cooked and the beans are tender, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, lay the Serrano ham into the pan and fry until crisp, 2-3 mins each side.

c) Once crispy, transfer to a plate covered in kitchen paper. Set aside.

a) Return the (now empty) frying pan to medium-high heat with a drizzle of oil. Add the garlic and cook until fragrant, 1 min. 

b) Stir in the creme fraiche, chicken stock paste and water for the sauce (see pantry for amount). Simmer until thickened, 1-2 mins.

a) Add the cooked pasta, green beans, pesto and half the hard Italian cheese to the pan.

b) Stir to combine and bring to the boil. Add the spinach, a handful at a time until wilted and piping hot, 1-2 mins.

c) Remove from the heat. Taste and season with salt and pepper if needed. Add a splash of water if it's a little dry.

a) Share the creamy pesto pasta between your bowls.

b) Top with shards of crispy Serrano.

c) Sprinkle over the remaining cheese to finish.

Enjoy!