Red Pesto & Goat Cheese Spaghetti

While the cherry tomatoes are roasting, bring a large saucepan of salted water to the boil. Finely chop the garlic (or use a garlic press). Pick and thinly slice the basil leaves.

Add the spaghetti to the saucepan of boiling water and cook, stirring occasionally, until 'al dente', 9 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain the spaghetti. Drizzle with olive oil to prevent the strands sticking together and set aside.

TIP: 'Al dente' means the pasta is cooked through but it still has a tiny bit of firmness in the middle.

Return the saucepan to a medium-high heat with a drizzle of olive oil. Add the garlic and cook until fragrant, 1 minute. Remove the pan from the heat. Add the spaghetti, red 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 pepper.

TIP: Add a dash more pasta water if the sauce looks dry.

Add the roasted cherry tomatoes (and any tray juices) to the spaghetti. Gently toss to combine. Slice the lemon in half (see ingredients list), then 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!