Pasta with goat cheese, spinach, artichokes and capers

This simple but tasty pasta dish needs only minimal cooking and preparation. The secret lies in quality ingredients; the best Italian conserved artichokes and capers and tasty French goat cheese, chèvre. It is preferable to use fresh baby spinach leaves in this recipe but they can be substituted with some frozen spinach leaves.

2 servings

1 shallot, chopped

1 clove garlic, minced

2 tbsp. olive oil

½ jar of grilled Italian artichokes

8 large Italian capers

About 100 g French goat cheese

A handful of baby spinach or some frozen spinach leaves

1 tsp. dried Provençal herbs

Freshly ground black pepper

Pasta, fusilli, penne or some other shapes, for 2 servings

Warm the olive oil in a large skillet over medium-low heat and gently sauté the shallot and garlic with Provençal herbs. Add the baby spinach and continue sautéing for a few minutes until the spinach has wilted.

Place the artichoke on kitchen paper to remove some of the oil and vinegar in which they are conserved.

Chop the goat cheese and place in a large bowl. Add the artichoke and black pepper and mix.

Meanwhile cook the pasta, drain it and add to the skillet. Stir to coat the pasta with the olive oil in the skillet, then add to the bowl. Mix and divide into two bowls. Decorate each bowl with four large capers.