1 Cook the fusilli in boiling, salted water until al dente, drain and quench in cold water.
2 Blanch the spinach in boiling salted water for 2 minutes, drain, quench in cold water and squeeze all the water out. Season with salt, ground black pepper and nutmeg. Toast the pine nuts in a pan without fat until golden brown.
3 Whisk the olive oil with the vinegar, honey, and some salt and ground black pepper to form a dressing. Mix the pasta with the spinach, pine nuts and sheep's cheese and toss in the dressing. Spoon into bowls and serve.