Spinach Pasta & Crusted Goat's Cheese

Boil a kettle

Tip: keep the goat's cheese in the refrigerator until step 5

Add the pasta to a large pot with plenty of boiled water and a generous pinch of salt, bring to the boil over a high heat and cook for 8-12 min or until cooked with a slight bite

Once cooked, drain and return to the pot with a splash of olive oil

Peel and finely chop (or grate) the garlic

Dissolve the stock cube[s] in 300ml [600ml] boiled water with the garlic, tomato paste, oregano and a generous pinch of sugar - this is your tomato stock

Add the panko breadcrumbs to a dry, wide-based pan over a medium heat and cook for 2-3 min or until toasted and lightly browned

Chop the parsley finely, including the stalks

Zest the lemon[s] (grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter!)

Roll the lemon[s] with your hand on a hard surface (to release more juice!) and cut in half

Transfer the toasted breadcrumbs to a medium bowl

Add the chopped parsley, lemon zest, a pinch of salt and pepper and 1 tbsp [2 tbsp] lemon juice to the bowl and mix well

Cut the remaining lemon into wedges

Crumble the goat's cheese into the bowl with the seasoned breadcrumbs and mix together

You will have breadcrumbs left over, which you'll use at the end 

Return the drained pasta to a medium-high heat and add the tomato stock 

Stir very thoroughly, this with help release the natural starches from the pasta, making the dish creamier

Chop the spinach roughly

Stir the chopped spinach through the pasta

Continue stirring until the spinach has wilted and combined with the pasta and sauce