Quick Goat Cheese, Bacon & Red Pesto Spaghetti

While the cherry tomatoes are roasting, boil a large saucepan of salted water. Finely chop the garlic. Pick and thinly slice the basil leaves.

Cook the spaghetti in the boiling water, stirring occasionally, until ‘al dente’, 10 minutes. Reserve ¼ cup of pasta water, then drain and return to the pan.

Return the saucepan to a medium-high heat with a drizzle of olive oil. Add the diced bacon to the saucepan and cook, breaking up with a spoon, until browned, 3-4 minutes. 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.

Add the roasted cherry tomatoes (and any tray juices!) to the spaghetti. Gently toss to combine. Add a good squeeze of lemon juice (see ingredients) and season to taste.

TIP: Seasoning is key in this dish, so taste and add a little more lemon juice, salt or pepper if you like!