|300 g||penne (spelt or whole wheat)|
|200 g||goat cheese (soft)|
|375 g||baby spinach|
|30 g||pine nuts|
|1 tbsp||olive oil|
|175 g||crème fraîche|
An elegant red wine with delicate aromas of rose and violet. Best to be enjoyed slightly cooled.
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.
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.
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.