Cut a shallot into small pieces. Cook it in a pan with olive oil on medium heat. Add rosemary, thyme and oregano and let this simmer
Add a handful of sun-dried tomatoes to the pan, a tablespoon of tomato paste and the heavy cream. Let this simmer on low heat until the moisture has evaporated a bit. Add the spinach and stir until it melts
Cook the pasta in salted water. Preserve a cup of pasta water at the end
Add the pasta to the sauce with some pasta water and a handful of parmesan cheese. Stir until everything is combined
Add some goat cheese and top it off with fresh pepper and pine nuts
