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Bring a large pot of salted water to boil. Add the pasta and cook until it is tender but still firm to the bite, stirring occasionally, about 8 minutes.
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Add the goat cheese, cream cheese,garlic butter, some pepper and half of the spinach leaves. Blend until the mixture is smooth and creamy; set aside.
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Place the remaining spinach leaves in a large bowl. Drain the pasta. Spoon the pasta atop the spinach leaves in the bowl.
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Scrape the cheese and spinach mixture over the pasta mixture and toss to coat. Season the pasta, to taste, with salt and pepper.
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Add in the grated pecorino and serve.