Sun dried tomato pesto spaghetti with goats cheese

It had been a sixteen hour journey travelling overnight from Borneo. A stop in Brunei, another in Dubai and three airplane meals(plus London transport) later we arrived home at 8.30am in the morning.

It felt miserable leaving the thirty degree weather and sunshine to arrive back to the grey clouds and drizzle of Autumn in old Blightly. However, I had prepared for our first meal back by making a giant batch of chocolate and chilli bean soup and freezing. So lunch had been sorted, but what about dinner? Digging around in the cupboards, whose content I had forgetten and similarly for the freezer, I settled upon an easy sun dried tomato pesto spaghetti topped with goats cheese.


What you will need
Sun dried tomato pesto
Spaghetti (or your preferred pasta)
200g of goats cheese


Blend together the sun dried tomato pesto as per my recipe above.

Cook enough spaghetti for four people as per packet intruction.

Meanwhile, slice the goats cheese into rounds and place on some grease proof paper. Place these under a medium grill to brown and soften.

When the pasta is cooked, drain and stir through the pesto. Return to the hob to heat through slightly before serving topped with the goats cheese.

This is the type of comforting home food I'll be eating as we head into the official end of British summer time.