Red Pesto Penne with Roasted Cherry Tomatoes and Goat Cheese

INGREDIENTS

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