cookware
- pasta pot
- baking dish
- small bowl
- pasta mixing bowl
- salad hands
- food processor
1 | Preheat the oven to 350°F. Fill a large pasta pot with water, add salt, and bring the water to a boil. |
2 | Wash the tomatoes and transfer them to the baking dish. |
3 | In a small bowl, combine the garlic, lemon thyme, honey, olive oil, salt and pepper. Pour this mixture over the tomatoes, toss, then bake for about 20 minutes. Reserve and keep tomatoes warm. |
4 | Blanch the julienned carrots for 1 minute in the boiling pasta water then rinse them under cold water. |
5 | Cook the spaghetti al dente in the salted water. Drain and transfer to a large bowl. Add 1 tablespoon of the olive oil from the roasted tomatoes and toss gently to coat. |
6 | Add the carrot, cherry tomatoes (with sauce from the baking dish), crumbled goat cheese, a generous amount of grated Parmesan, and pine nuts to the pasta. Gently toss. |
7 | Line each serving plate with watercress leaves and divide the pasta. Add a squeeze of lime juice and drizzle with honey and olive oil. Garnish with fresh parsley or basil (optional). |