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Italian Recipes
Basil Pesto & Goat Cheese Spaghetti

Basil Pesto & Goat Cheese Spaghetti

with Caramelised Cherry Tomatoes

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Rated 3.3 / 4out of 122 ratings
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Our traditional basil and pine nut pesto gives a boost of flavour with every bite. Paired with caramelised cherry tomatoes and a creamy goat cheese, this bowl of spaghetti is undeniably tasty!

Allergens:Tree NutsGlutenMilk
Preparation Time25 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 punnet

cherry tomatoes

1 packet

pine nuts

(ContainsTree NutsMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

spaghetti pasta

(ContainsGluten)

½ unit

lemon

1 bag

baby spinach leaves

1 tub

traditional pesto

(ContainsTree Nuts, Milk)

1 packet

goat cheese

(ContainsMilk)

2 clove

garlic

1 bunch

basil

1 pinch

chilli flakes

Not included in your delivery

olive oil

2 tsp

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2950 kJ
Fat29.8 g
of which saturates7.4 g
Carbohydrate82.5 g
of which sugars7.9 g
Protein23.1 g
Sodium455 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Pan
Instructionsarrow up iconarrow up icon
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ROAST THE TOMATOES
ROAST THE TOMATOES
1

Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic (or use a garlic press). Place the cherry tomatoes, garlic, balsamic vinegar and olive oil (4 tsp for 2 people / 2 1/2 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 oven rack until blistered, 15-20 minutes.

TOAST PINE NUTS
TOAST PINE NUTS
2

While the tomatoes are roasting, heat a medium saucepan over a medium-high heat. Add the pine nuts and toast, tossing occasionally, until golden, 2-3 minutes. Set aside. Fill the medium saucepan with salted water and bring to the boil.

COOK THE PASTA
COOK THE PASTA
3

Add the spaghetti to the saucepan of boiling water and cook, stirring occasionally, until 'al dente', 10 minutes. Reserve 1/4 cup of pasta water, then drain the pasta, return to the saucepan and drizzle with olive oil to prevent sticking. TIP: 'Al dente' means the pasta is cooked through but still has a bit of firmness in the middle.

Add the spinach
Add the spinach
4

Pick and thinly slice the basil leaves. When the spaghetti is back in the saucepan, add the traditional pesto, a splash of the reserved pasta water, a pinch of chilli flakes (if using) and crumble in 1/2 the goat cheese. Toss to combine. Add the basil and baby spinach leaves and toss until combined and slightly wilted. Season with a good grind of pepper.

Add the tomatoes
Add the tomatoes
5

Add the roasted cherry tomatoes (and any tray juices!) to the pasta. Gently toss to combine. Add a good squeeze of lemon juice (see ingredients list) 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!

SERVE UP
SERVE UP
6

Divide the basil pesto spaghetti between bowls and crumble over the remaining goat cheese. Sprinkle with the toasted pine nuts.