Goat's cheese pasta salad

The soft goat’s cheese melts and forms a sauce to coat the pasta.

Ingredients

2	Plum tomatoes, quartered (Main)
2 Tbsp	Olive oil
1 ¼ cups	Pasta, 125g, small shells (Main)
75 g	Soft goat's cheese (Main)
2 cups	Baby rocket, chopped
¼ cup	Almond flakes, toasted until lightly golden
1 Tbsp	Parmesan cheese, finely grated, use up to 2 Tbsp

Directions

1. Preheat the oven to 190C. Put the tomatoes skin-side down on a lightly oiled baking tray. Season and drizzle with half the olive oil. Bake for about 20 minutes, until soft.
2. Meanwhile, cook the pasta according to the packet instructions. Drain and place in a large mixing bowl. Stir in the remaining olive oil.
3. Crumble the goat's cheese over the top. Gently stir until the cheese is melted and the pasta is evenly coated. Season and fold in the tomatoes, rocket and almonds.
4. If too thick, add 1-2 tablespoons of warm water. Top with freshly ground black pepper and the parmesan.

More cheesy recipes from Jan

• Super tasty gougeres
• Mediterranean mozzarella lasagne