Our new red pesto is packed with sun-dried tomatoes, almonds and chargrilled capsicum - and adds a boost of flavour with every bite! Paired with caramelised cherry tomatoes, creamy fetta cheese and buttery pine nuts, this meal is simply bellissimo!
pine nuts(ContainsTree Nuts)
baby spinach leaves
red 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 garlic, cherry tomatoes, 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 until blistered, 15-20 minutes.
While the cherry 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 a 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', 9 minutes. Drain, return to the saucepan and drizzle with olive oil to prevent sticking.
Pick and thinly slice the basil leaves. Once the spaghetti is back in the saucepan, add the red pesto, a pinch of chilli flakes (if using) and crumble in 1/2 the fetta. 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 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 red pesto spaghetti between bowls and crumble over the remaining fetta. Sprinkle with the toasted pine nuts.