Blanch the spinach leaves in boiling water for about a minute. Then drain, sqeeze out any exess water and roughly chop. Mix the spinach with the nutmeg, goatscheese, mustard and creme fraiche.
Bring another pan of water to the boil, add the pasta then return to the boil for 4-5 minutes until tender then drain, (or the amount of time it may say on the packet).
Return the hot pasta immediately to the pan and add the spinach mixture, salt, pepper and pine kernels then toss together. Add the parsley, parmesan and a touch more grated nutmeg and serve still piping hot.