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Homemade Red Pesto Penne with Roasted Cherry Tomatoes and Goat Cheese photo
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Red Pesto Penne with Roasted Cherry Tomatoes and Goat Cheese

A bright pasta with sun-dried tomato pesto, oven-roasted cherry tomatoes, spinach, and crumbled goat cheese.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 16 oz penne pasta
  • 2 oz sun-dried tomatoes
  • 2 cloves garlic medium, peeled
  • 1/4 tsp red pepper flakes
  • 1/3 cup extra-virgin olive oil
  • 1 tsp fresh thyme
  • 1/8 tsp salt
  • 1/4 cup pine nuts lightly toasted
  • 3 handfuls baby spinach tossed with a glug of olive oil and a big pinch of salt
  • 2/3 cup oven-roasted cherry tomatoes
  • to taste crumbled goat cheese a bit

Instructions

  • Preheat the oven to 350°F (175°C). Cut each cherry tomato in half and place cut-side up in a large oven-proof baking dish.
  • Whisk together a splash of olive oil, 1 tablespoon brown sugar, and a few pinches of salt; drizzle over the tomatoes and toss gently to coat. Roast for about 45 minutes, until the tomatoes have shrunken and are sweet.
  • Bring a large pot of salted water to a boil and cook the penne according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
  • Meanwhile, make the sun-dried tomato pesto: in a food processor pulse the sun-dried tomatoes, garlic, red pepper flakes, olive oil, fresh thyme, and salt until a textured crumble forms.
  • Add the pine nuts to the food processor and pulse a few times more to incorporate them into the pesto; set the pesto aside.
  • In a large mixing bowl combine 1/2 cup of the reserved pasta water with about two-thirds of the sun-dried tomato pesto. Add the drained pasta and toss gently, adding more hot pasta water as needed to create a chunky sauce.
  • Arrange the dressed baby spinach on a large platter. Top the spinach with the tossed pasta, then add the roasted cherry tomatoes and sprinkle with crumbled goat cheese. Serve immediately.

Equipment

  • Large Pot
  • large oven-proof baking dish
  • Food Processor
  • Large Mixing Bowl
  • Colander
  • Measuring Cups and Spoons

Notes

  • Use the reserved pasta water to loosen the pesto sauce as needed.
  • Lightly toast pine nuts for added flavor before using.
  • Roast tomatoes until they are visibly shrunken and caramelized.
  • Adjust sun-dried tomato pesto amount to taste.