1 pound bowtie pasta
1 cup lightly packed basil leaves
3/4 cup packed cilantro or mint leaves
1/2 cup steamed fresh spinach (or Perpetual Spinach Chard), well drained
1/2 cup freshly grated Parmesan cheese
2 tablespoons butter, softened
2 cloves of garlic, minced
1 1/4 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
6-8 ounces goat cheese

Bring a large pot of salted water to boil and cook the pasta to your liking. While the pasta is cooking, combine the basil, cilantro, spinach, Parmesan, butter, garlic, salt and pepper in a food processor and process until smooth. Add the goat cheese and pulse until well mixed with the other ingredients. When the pasta is cooked, drain, but reserve 1 or 2 tablespoons of the cooking water. Combine the hot pasta with the processed ingredients and the cooking water in a large bowl. Mix until the pasta is coated well. Serve and make sure you have salt and pepper on the table to season to taste. Serves 4.

(from www.epicurean.com)