Pesto and Caramelised Cherry Tomato Pasta

Place the cherry tomatoes medley on an oven tray lined with baking paper. Toss the tomatoes together with the balsamic vinegar and 1 tbs (for 2 people)/2 tbs (for 4 people) olive oil. Season with a pinch of salt and pepper. Place on the top rung of the oven and cook for 15-20 minutes, or until blistered.

Once the tomatoes have 10 minutes remaining, add the angel hair pasta (check ingredients list for amount) to the saucepan of boiling water and cook for 4 minutes, or until ‘al dente’, stirring occasionally to ensure the pasta doesn’t stick. 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! Drain, return to the saucepan and add a drizzle of olive oil to prevent sticking.

Add the baby spinach leaves to the pasta and stir until slightly wilted. Add the traditional pesto and tear ½ the goat’s cheese into small chunks and toss through the pasta.

Once the tomatoes are cooked, add the tomatoes and any leftover balsamic dressing on the oven tray to the pasta. Gently toss to combine.