Creamy goat cheese coated linguine seasoned with fresh thyme, oregano, and garlic then tossed with sauteed pine nuts, roasted tomatoes and fresh basil. Clean, fresh, and delicious.
In a large pot, bring salted water to a boil. Add linguine (or pasta of choice) according to package instructions (until al dente). Before draining, remove 1 cup of cooking water and set aside. Drain.
Heat 2 tbsp olive oil in a large skillet over low-medium flame. Once olive oil begins to shimmer, add pine nuts and 1/2 tsp crushed red pepper flakes. Cook, stirring constantly, for 2-3 minutes - or until pine nuts just begin to brown. Remove pine nuts from skillet and set aside.
Add remaining olive oil to skillet and set over high heat. Once olive oil begins to shimmer, add tomatoes, garlic, thyme, oregano, remaining crushed red pepper flakes, salt and pepper.
Cook about 4-5 minutes (until tomatoes begin to pop). Add wine, cook 1 additional minute.
Add linguine and a splash of cooking water to skillet, toss to combine.
Remove from heat, add parmesan, basil, goats' cheese, and pine nuts, then toss to combine. Top with a small bunch microgreens or additional fresh basil, then spritz of lemon! Serve immediately.
Storage: Refrigerate in an airtight container for 3-4 days.