Spaghetti with Mustard Chiffonade and Goat Cheese

At home, for a quick, casual dinner, I toss together this dish and love it. Be warned: Others may find raw mustard too sharp and coarse. But for our taste, the goat cheese and warmth of the pasta mellow the mustard ribbons just enough to produce a bracing blend of garlicky, pungent, bitter, and herbal elements. Cut the leaves hair-thin, or they will not meld with the spaghetti.