Winter pasta salad

Peel and finely slice the garlic, pick the thyme leaves, and clean and tear up the mushrooms. Shred up the leftover ham or turkey. Cook the pasta in a pan of boiling salted water according to the packet. Heat a little oil in a large pan, add the garlic and cook for 1 minute, until golden. Add the thyme, mushrooms, sea salt and black pepper and fry for 5 to 8 minutes. Stir in the ham or turkey, and continue to cook for 5 minutes, so everything gets some colour. Stir in the crème fraîche and remove the pan from the heat. Drain the pasta once cooked – saving a mugful of the cooking water – and let it cool slightly. Toss the pasta with a little oil, then stir into the sauce. Add a little cooking water to loosen, if needed. Stir in the spinach, add a good grating of Parmesan, squeeze in the lemon juice, then season to taste before serving.