Goat Cheese & Pesto Linguine

Place the cherry tomatoes, red capsicum flakes, balsamic vinegar and olive oil (1 tbs for 2 people / 2 tbs for 4 people) on an oven tray lined with baking paper. Season with salt and pepper and toss to combine. Roast on the top rack for 15-20 minutes or until blistered. In the last 4-5 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 linguine to the saucepan of boiling water and cook, stirring occasionally to ensure the pasta does not stick, for 9 minutes, or until 'al dente'. Drain, return to the saucepan and drizzle with olive oil to prevent sticking.

Using your fingers, tear 1/2 the goat cheese into small chunks. Once the linguine is back in the saucepan, add the traditional pesto and torn 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 pine nuts and roasted cherry tomatoes (and any tray juices!) to the linguine. Gently toss to combine. Add a small squeeze of lemon juice and season to taste with salt and pepper. TIP: Seasoning is key in this dish, so taste and add a little more lemon juice, salt or pepper if you like!