Method

• 1.
  Preheat the grill to medium. Cook pasta in a large saucepan of boiling, salted water according to packet instructions.
• 2.
  Meanwhile, spread breadcrumbs on a baking ray and grill, stirring halfway, for 2-3 minutes until toasted. Transfer to a bowl and cool slightly. Add the zest, garlic and parsley, then season with sea salt and freshly ground black pepper.

• 3.
  Drain the pasta and return to the pan. Stir the spinach and creme fraiche through the hot pasta until the spinach has wilted. Stir half the gremolata breadcrumbs through the pasta. Divide among four bowls and sprinkle with remaining breadcrumbs to serve.