Our crimson pesto is full of solar-dried tomatoes, almonds and chargrilled capsicum and provides a lift of flavour with each chunk. Paired with caramelised cherry tomatoes, creamy goat cheese and buttery pine nuts, it makes this bowl of spaghetti critically tasty!
Add the spaghetti to the saucepan of boiling water and prepare dinner, stirring sometimes, till ‘al dente’, 9 minutes. Reserve 1/four cup of pasta water, then drain the pasta, return to the saucepan and drizzle with olive oil to stop sticking. TIP: ‘Al dente’ means the pasta is cooked by means of however nonetheless has a little bit of firmness within the center.
Decide and thinly slice the basil leaves. When the spaghetti is again within the saucepan, add the crimson pesto, a splash of the reserved pasta water, a pinch of chilli flakes (if utilizing) and crumble in half of the goat cheese. Toss to mix. Add the basil and child spinach leaves and toss till mixed and barely wilted. Season with grind of pepper.
Add the roasted cherry tomatoes (and any tray juices!) to the pasta. Gently toss to mix. Add squeeze of lemon juice (see elements record) and season to style with salt and pepper. DTIP: Seasoning is vital on this dish, so style and add a bit of extra lemon juice, salt or pepper should you like!
Divide the purple pesto spaghetti bowls and crumble over the remaining goat cheese. Sprinkle with the toasted pine nuts.