Ingredients Jump to Instructions ↓

  1. 1 lb penne

  2. 2 cloves garlic

  3. 3 oz. goat cheese

  4. 1/2 t fresh black pepper , plus more to taste

  5. 6 oz. baby spinach leaves, divided

  6. 2 T freshly grated parmigiano cheese handful of toasted pine nut s

Instructions Jump to Ingredients ↑

  1. Boil penne; reserve about a cup of the cooking liquid. While the pasta cooks, mince garlic in food processor. Add goat cheese, ¾ t salt, the pepper, and half the spinach. Puree until smooth and creamy. Place remaining spinach leaves in large bowl. Add hot, drained pasta and reserved cooking liquid. Toss to allow the spinach to wilt. Scrape in the cheese mixture and toss thoroughly. Season to taste and sprinkle with parmigiano cheese. Optional: also garnish with toasted pine nuts.


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