Add the mafalde pasta to a pan of boiling water, and boil until cooked to your liking (approximately 12 minutes).

While the pasta is cooking, add the frozen spinach and the chopped garlic to a large frying pan, along with a few tablespoons of water. Cook over a medium heat for about 5 minutes, until the spinach has fully defrosted and most of the excess water has evaporated.

Add the soft goat cheese, finely grated parmesan, pesto, and plenty of black pepper to the spinach. Cook over a medium-low heat for a few minutes, until the cheese has melted, and the ingredients have combined to give a smooth, glossy sauce. If the sauce seems too thick, you can loosen it up by adding a spoonful or two of the pasta cooking water.

Toast the pine nuts by adding them to a dry frying pan, and cooking over a medium heat for a few minutes, until golden brown. Once they begin to brown, they can turn quickly, so keep an eye on them to prevent burning. Stir them regularly to encourage even browning.

When the pasta is ready, drain the water away, and add the pasta to the sauce, along with the toasted pine nuts. Best served immediately.