| 250g Farfalle Pasta | |
| 250g Pilzen | |
| 1 Bund Thymian | |
| 1 Bund Oregano | |
| 1 TL Zitronensaft | |
| 80g Baby Spinat | |
| 25g Parmesan | |
| 80g Ziegenkäse |
| 1. | Cook the Pasta until al Dente. Reserve pasta water. |
| 2. | Meanwhile, clean the mushrooms, then slice them. Chop the herbs. |
| 3. | In a saute pan or skillet, heat the olive oil to medium high heat and cook the herbs, mushrooms, and several pinches of kosher salt together for about 5 minutes, stirring occasionally. |
| 4. | When mushrooms are cooked and tender, reduce heat to low, add lemon juice, greens and few more pinches of kosher salt. Cook for about 2 minutes until greens are wilted but bright green. Add the Parmesan cheese and pasta water and stir until cheese is melted. |
| 5. | Add the drained pasta into the mushrooms. Add fresh ground black pepper and kosher salt to taste. |
| 6. | Crumble goat cheese and add to the pasta. Serve. |