Pasta with creamy spinach sauce, goats cheese, beetroot & toasted pine nuts

Ingredients
Pasta, enough to feed one 
A  knob of butter and a drizzle of olive oil
1 garlic clove, crushed
2 bricks of frozen spinach
4 tablespoons of cream
A handful of pine nuts
30g crumbly soft goats cheese
grated Parmesan
Salt and black pepper
1 or 2 cooked beetroot's, cut into chunks
Method
Put a big pan of water on the heat to come to the boil. Chuck in the pasta and a dribble of olive oil and cook according the instructions on the pack.
Toast the pine nuts in a dry frying pan over a medium heat until golden brown. Remove from the pan and set aside.
Defrost the spinach blocks in the microwave.
Melt the butter in the pan with a little olive oil and gently fry the garlic until golden and fragrant. Add in the defrosted spinach and stir. Add the cream and season with salt and pepper.
When the pasta is cooked, add it to the spinach pan and toss.
Serve sprinkled with the pine nuts, crumbled goats cheese, a little Parmesan and the chunked beetroot.