Ingredients
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7 ounces penne pasta, cooked until al dente
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2 -3 tablespoons pesto sauce
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14 cherry tomatoes
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1 tablespoon oil, from sun-dried tomato
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4 -5 ounces spinach, baby leaf preferably
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2 tablespoons pine nuts, toasted
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2 -4 ounces soft fresh goat cheese, sliced thinly
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1 garlic clove, crushed
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1 red chili pepper, chopped
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6 sun-dried tomatoes packed in oil, chopped roughly
Instructions
- 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.
- 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.
- Toss hot drained pasta with pesto, and stir into spinach. Stir in the roasted cherry tomatoes.
- Put pasta in serving bowls, topping with goats cheese, pine nuts before serving.
- Serve with Parmesan if you wish.