Smash the pasta into a pot o'boiling, salty water. Simmer as per packet instructions.

In a frying pan, medium-low heat, soften onion, garlic and chilli in butter or olive oil. Or half and half for decadence and flavour. Approx 5-7 mins. Salt and pepper here.

Slap the pasta water and milk into the frying pan and let it sizzle baby. Add the spinach and wilt. Add more liquids if you're feeling crazy and reduce.

Drain pasta water. Add a dollop O'Butter to pasta in saucepan, then introduce the pesto. Mix it real good. Salt and pepper here.

Smash the frying pan contents into saucepan, mix well. Add the goats cheese and mix thoroughly. Add salt and pepper to taste. Garnish with toasted pine nuts or just stir them through.

ENJOY THE GOAT CANNON.