Blanch spinach and dill in lightly salted boiling water until wilted and vibrant in color, about 20 seconds.

Drain immediately and run under cold water to stop the cooking. Transfer the greens to a high-speed blender adding a little water until very smooth, loose puree emerges.

Measure our 75 grams of the puree and set aside. The rest of the puree can be used as a sauce for pasta or mixed into soups.

Mix together flour, puree, and eggs until a shaggy dough starts to form. Knead until smooth, about 15 minutes. Wrap tightly in plastic wrap and rest at room temp for at least 30 minutes and up to 2 hours. (Or you can store it in the fridge for up to 24 hours, just bring to room temp before rolling out.)

Uncover and divide dough into four quarters. Take one quarter of dough (you can wrap up the rest) and roll through a pasta machine until you have a thin sheet, about setting 6 on a Marcato Atlas 150 Pasta Machine. You want the dough to be thin but still have some structure.

Using a pasta wheel or bike, cut out the sheet of dough into rectangles, about 1 in x ¾ in. You can add a decorative edge by running a fluted pasta wheel over the short (or lateral) edges.

Pinch the top third of the dough together, then the bottom third. Finally, pinch to the two pinched thirds together in the middle to create an accordion fold. Pinch the folds tightly between your index finger and thumb to seal. Set aside on a parchment or tea towel-lined tray while you shape the remaining farfalle.

Using a hand mixer, whip together the softened goat cheese and heavy cream until smooth and creamy. Stir in ¼ of the lemon zest. Set aside.

Bring a large pot of water to a boil and generously salt it.

Once the water is boiling, melt butter in a large pan over medium heat. Turn heat on low, add minced garlic and lemon zest, and cook gently on low heat until fragrant, about 1 minute. Be careful not to let the butter brown. You simply want to melt it and infuse it with the garlic and lemon.

Add the farfalline to the boiling, salted water and cook for 2-3 minutes, or until the pasta is cooked through (you can taste one to test). Drain the pasta in a colander, and let it cool slightly about 1 minute. Add the farfalline to the pan with the lemon garlic butter sauce. Remove from heat and stir to coat.

To serve, spread a large tablespoon of whipped goat cheese on the bottom of each plate. Plate the farfalline on top of whipped goat cheese and top with a few sprigs of fresh dill and fresh lemon zest.