I do love Spring. I love the feel of the change in the air, the noisy birds, and the sound of busy bees. It sounds hopeful and productive. What better way to celebrate than with a fresh Spring pasta with the last of the bug-free greens and the first of the cherry tomatoes? This comes together in as long as it takes to boil the fettuccine, presuming you have a stash of pickled cherry tomatoes in the fridge of course!

Spring Fettuccine w/ pickled cherry tomatoes, green herbs & goats cheese

Serves 4

Ingredients

250g egg fettuccine

Olive oil

2 dozen pickled cherry tomatoes

bunch of fresh herbs (parsley, mint and tarragon)

4 cubes of Meredith Valley goats cheese or similar soft cheese

1 tbs sea salt

pepper

Directions

1. Salt a large pot of water, bring to the boil, add fettuccine and cook until al dente. Drain and place in a large bowl.

2. Drizzle with a few tablespoons of olive oil, add the tomatoes, a few spoons of the pickling juice along with some of the pickled garlic and peppercorns.

3. Fold through a generous bunch of mixed green herb leaves and the goats cheese. Serve.