This pork and white bean ragu does away with the usual tomato sauce and, instead, is made with a milk-based 'blonde' sauce. Providing a lighter alternative to cream, milk works wonderfully with the flavour of pork and lovely, herbaceous rosemary in this warming autumnal dish.
Bring a large saucepan of salted water to the boil for the pasta. Peel and thinly slice eschalot. Thinly slice garlic. Pick rosemary leaves from their stems and finely chop.
Heat oil in a frypan over medium heat. Add eschalot, garlic and rosemary, season with salt and pepper and cook, stirring occasionally, for 3–4 minutes or until softened.
Add mince to pan and cook, breaking up with a wooden spoon, for 5–6 minutes or until browned. Add stock cube, milk and 160ml (⅔ cup) water and bring to a simmer. Reduce heat to medium-low and cook for a further 5–6 minutes or until sauce has thickened slightly and is fragrant. While mince is cooking, continue with step 4.
Cook pasta in a saucepan of salted, boiling water for 9 minutes or until al dente. Drain, reserving 80ml (⅓ cup) pasta water. Set aside.
Rinse and drain beans. Add pasta, reserved pasta water, beans and spinach to sauce and cook for 1–2 minutes or until spinach has wilted and sauce has thickened slightly to coat the pasta. Season with salt and pepper to taste.
Toss salad leaves with your favourite dressing. Divide pasta between bowls and sprinkle with parmesan to serve.