Marinated Fetta & Pesto Angel Hair Pasta

Place the cherry tomatoes on the prepared oven tray. Drizzle over the olive oil (you can use some from your tub of marinated goat feta) and balsamic vinegar. Season with salt and pepper. Roast the cherry tomatoes in the oven for 10 minutes, or until slightly blistered.

Roasting tomatoes with balsamic vinegar is incredibly easy for such impressive results! Keep this recipe on hand and use it again to jazz up weekend brunches of eggs and your favourite sides.

Add the angel hair pasta to the saucepan of boiling water and cook for 4 minutes, or until ‘al dente’. Note: Be sure to add the correct amount of pasta in order for your dish to be perfectly balanced, just the way we planned it. Reserve 2 tbs of the cooking water. Drain the remaining water and return the pasta to the saucepan. Drizzle with a dash of olive oil and the reserved cooking water and toss with tongs.

Add the baby spinach leaves to the saucepan and stir until wilted. Add the basil pesto and crumble 1/2 the marinated goat feta over the pasta.

Add the cherry tomatoes to the saucepan and gently toss to combine.