Steam or boil the spinach for few minutes, then drain any residual water.
Place the spinach in a saucepan with pine nuts and goat cheese.
Cook on low heat for a few minutes until the cheese has melted.
Sprinkle some black pepper if you like.
Fill a large cooking pot with 2 L. of water (or depending on the amount of pasta you wanna cook) to cook up to 100 gr. of linguine.
Add a couple of pinches of salt – some people also add a tbsp of olive oil (this will help to stop the pasta from sticking to the bottom of the pot).
When the water is boiling, add the linguine as quickly as possible and stir it around to separate them.
Then slowly push them against the base of the pot until they all disappear under the water.
Cook as per indication on the package, usually up to 12 minutes, on medium heat.
When ready, pour the pasta and water into a strainer/colander. Remove any excess water. Allow the water to drain.
Add the pasta to the spinach cream, stir together and serve
- Recipe: Tagliatelle with Squash, Spinach, Goat’s Cheese & Pul Biber (eatlikeagirl.com)
- Give Beets a Chance: Beet Goat Cheese Ravioli (pieinthewoods.wordpress.com)
- Pasta with Butternut Squash and Goat Cheese (kitchenbound.wordpress.com)
- Roasted Eggplant & Goat Cheese Fusilli (silkandtofu.wordpress.com)