Pasta with Spinach, Pine Nuts and Goat Cheese
Cook penne in boiling salted water until al dente. Rinse, drain, pat dry and coarsely chop. Peel garlic, finely chop and sauté in 1 tablespoon olive oil. Add spinach along with salt and pepper, season with nutmeg and lemon juice.
In a small saucepan heat the milk and goat cheese until the cheese is fully melted.in it. Mix pasta with 3 tablespoons olive oil and the spinach mixture. Plate evenly, top with cheese sauce and pine nuts. Garnish with nutmeg and serve.