prep time: 25 mins
1 punnet of cherry tomatoes
60g of pine nuts
200g of spaghetti
1 generous handful of fresh basil leaves
120g of spinach
190g tub of basil pesto
100g of goat cheese
A sprinkle of red capsicum flakes or chili
A good drizzle of olive oil
1 tablespoon of balsamic vinegar
Preheat the oven to 220°C/200°C fan-forced. Bring a large saucepan of salted water to the boil.
Place the cherry tomatoes on an oven tray, lined with baking paper. Drizzle with olive oil and balsamic vinegar and season with chili, salt and pepper. Toss altogether to evenly coat the tomatoes and then roast on the top rack for 15-20 minutes or until blistered. In the last 5 minutes of cook time, add the pine nuts to the side of the oven tray to toast.
While the cherry tomatoes are roasting, add the spaghetti to the saucepan of boiling water and cook, stirring occasionally to ensure the pasta does not stick, until al dente. Drain, return to the saucepan and drizzle with olive oil.
Tear up the goat cheese into small chunks. Once the spaghetti is back in the saucepan, add the pesto and goat cheese and toss to combine. Add the baby spinach leaves and toss until slightly wilted. Season with a good grind of pepper.
Add the basil leaves, pine nuts and roasted cherry tomatoes to the spaghetti and gently combine. Season to taste with a little extra salt and pepper. Garnish with fresh basil leaves and serve hot.