1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta thoroughly, and drizzle with 3 tablespoons olive oil. Add dried cherries and lemon zest, toss, and set aside to cool.

2. In a small bowl, whisk the lemon juice and olive oil. Add salt and pepper and whisk until emulsified. Add to pasta and toss. Cool completely.

3. Before serving, add the hazelnuts and spinach and toss gently. Sprinkle top with crumbled goat cheese. Serve immediately.