Meals and Courses

Conchiglie with Spinach and Goats’ Cheese

cook 10 mins
Tags: Quick eats
  • 1 tablespoon olive oil
  • 1 garlic clove, finely chopped
  • 250 g (8 oz) baby spinach leaves, chopped
  • handful of mint leaves, chopped
  • 500 g (1 lb) fresh conchiglie
  • 100 g (3 1/2 oz) soft goats’ cheese
  • 25 g (1 oz) roughly chopped walnuts
  • salt and pepper
  • Heat the oil in a large saucepan, add the garlic and cook for 30 seconds until beginning to turn golden. Add the spinach and cover with a lid. Cook for a couple of minutes or until the spinach has wilted, then stir through the mint.
  • Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Drain, reserving a little of the cooking water, and return to the pan. Stir through the spinach mixture, adding a little cooking water to loosen if needed, and season.
  • Spoon into serving bowls, crumble over the goats’ cheese and scatter over the walnuts. Serve immediately.
Like This? Try These
More on Food