1 packet GALLO spinach fettuccine 3 ripe tomatoes For the mousse: 50 g stoned black olives 150 g goat's cheese 50 g whipping cream For the vinaigrette: olive oil balsamic vinegar salt oregano

Boil the nests, strain them and set aside with a little oil so that they do not stick. Beat the cream until it is foamy and place in the fridge. Melt the cheese over a low heat in a cooking pot. Place it in a bowl together with the black olives and mash everything together. Once it has cooled, add the cream stirring until it obtains the consistency of a mousse. Place this mixture in an individual round mould and leave in the fridge for it to set. Meanwhile, prepare the vinaigrette by blending the oil, the balsamic vinegar, a pinch of salt and the oregano, in a bowl with a fork. Skin the tomatoes (the best way is by scalding them) and cut them into small cubes. In a large bowl, add the vinaigrette to the spinach nests and stir to that the pasta is well-covered. To serve the dish, place the mousse (having taken it out of the mould) on the serving plate, on top place the pasta dressed with vinaigrette and lastly the diced tomato.