Spelt pasta with goat cheese and spinach

Step 1/4

• 375 g baby spinach
• 30 g pine nuts
• 1 clove garlic
• 300 g penne

• colander
• small frying pan
• cooking spoon
• cutting board
• knife
• large pot

Wash baby spinach and dry. Roughly chop pine nuts. Peel garlic and finely slice. Toast pine nuts in a dry pan over medium heat and set aside. Cook penne according to package instructions, approx. 13 – 14 min.

Step 2/4

• large frying pan
• sieve

In the meantime, heat a large frying pan over medium heat and allow the spinach to wilt in portions. Place the cooked spinach in a sieve and squeeze it lightly, then chop coarsely.

Step 3/4

• 1 tbsp olive oil
• 175 g crème fraîche
• 150 g goat cheese (soft)

• colander
• cooking spoon

Drain penne and reserve some of the cooking water. Heat olive oil over medium heat in frying pan and sauté garlic. Reduce heat to low, add crème fraîche and some of the goat cheese and stir until the mixture is well mixed.