Linguine, basil oil, 200g spinach leaves, cherry tomatoes, figs, goats cheese, balsamic glaze
2) In a seperate pan stir the spinach leaves and a handful of halved cherry tomatoes into a tablespoon of basil on a low heat until the leaves are coated with oil. As the tomatoes cook, crush them with the flat of the spoon to release the juice.
3) Strain the linguine and add it to the spinach and tomatoes. Slice some fig into the pan and stir through until the pasta has fully integrated.
4) Serve with crumbled goats cheese and a drizzle of balsamic glaze.