Penne Tricolore

• 7 ounces penne pasta, cooked until al dente
• 2 -3 tablespoons pesto sauce
• 14 cherry tomatoes
• 6 sun-dried tomatoes packed in oil, chopped roughly
• 1 tablespoon oil, from sun-dried tomato
• 1 red chili pepper, chopped
• 1 garlic clove, crushed
• 4 -5 ounces spinach, baby leaf preferably
• 2 tablespoons pine nuts, toasted
• 2 -4 ounces soft fresh goat cheese, sliced thinly

1. Roll the tomatoes in a teaspoon of the oil from the sundried tomatoes, and roast in a 220C oven for about 10 minutes, until just beginning to burst.
2. Heat the remaining oil until just beginning to sizzle and add garlic and chili. Immediately add spinach and wilt for 2 minutes, add sundried tomatoes.
3. Toss hot drained pasta with pesto, and stir into spinach. Stir in the roasted cherry tomatoes.
4. Put pasta in serving bowls, topping with goats cheese, pine nuts before serving.
5. Serve with Parmesan if you wish.

penne pasta, pesto sauce, tomatoes, tomatoes, oil, red chili pepper, garlic, spinach, pine nuts

Taken from www.food.com/recipe/penne-tricolore-136431 (may not work)