“This tastes really fresh and summery, and is really quick to make. Fresh homemade pesto is really nice if you have some to hand, but shop-bought will do.”
READY IN:
15mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Roll the tomatoes in a teaspoon of the oil from the sundried tomatoes, and roast in a 220C oven for about 10 minutes, until just beginning to burst.
  2. Heat the remaining oil until just beginning to sizzle and add garlic and chili. Immediately add spinach and wilt for 2 minutes, add sundried tomatoes.
  3. Toss hot drained pasta with pesto, and stir into spinach. Stir in the roasted cherry tomatoes.
  4. Put pasta in serving bowls, topping with goats cheese, pine nuts before serving.
  5. Serve with Parmesan if you wish.

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