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!
Always refer to the product label for the most accurate ingredient and allergen information.
pine nuts(ContainsTree NutsMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
baby spinach leaves
traditional pesto(ContainsTree Nuts, Milk)
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.
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.
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.
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 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!
Divide the basil pesto spaghetti between bowls and crumble over the remaining goat cheese. Sprinkle with the toasted pine nuts.