Saffron noodles with spinach in an Emmentaler AOP white wine sauce

Halve the tomatoes. Finely grate the Emmentaler AOP. Stir together the white wine, stock, cream and cornflour and cook. Shortly before serving add the cheese to the sauce and melt, stirring from time to time. Season with salt and pepper.

Boil salted water in a large pan. Add the noodles and cook until ‘al dente’. Add the spinach in the final 2-3 minutes and cook alongside. Tip everything into a sieve, drain well. Heat the tomatoes in the same pan, put in a bowl with the noodles and the spinach. Pour the cheese sauce over the top and sprinkle with lemon zest and pink pepper, serve immediately. If no suitable large pan is available, cook the noodles and spinach separately.