Pasta with Tomatoes and Goat Cheese

Pasta with Tomatoes and Goat Cheese

What You'll Need:

6 oz wholemeal spaghetti
16 sun-dried tomato halves (not packed in oil)
1 ½ cups fresh basil leaves
4 tsp pine nuts
1 tbsp olive oil
2 garlic cloves, minced
Salt and pepper
2 oz goat's cheese, crumbled


Place the sun-dried tomato halves in a dish with warm water, cover, and allow to softened (about ¼ hr). Drain and chop roughly. Puree the basil leaves, pine nuts, oil and garlic in a blender and season with salt and pepper. Cook the spaghetti according to package instructions. Drain and place in a large serving dish. Add the pesto, chopped tomatoes and goat's cheese and toss gently.