• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat.
• Cook penne in boiling water until ‘al dente’, 12 minutes.
• Reserve some pasta water (see ingredients), then drain and return penne to  the pan. 

TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre. 

• When pasta has 5 minutes remaining, roughly chop semi-dried tomatoes. 
• Slice lemon into wedges.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook trimmed green beans until just tender, 4-5 minutes. 

• Reduce heat to medium, then stir in semi-dried tomatoes, thickened cream, tomato & herb seasoning, stock concentrate and reserved pasta water. Simmer until slightly reduced, 1-2 minutes.
• Add cooked penne and a squeeze of lemon juice, tossing until combined,  1 minute. Season generously with salt and pepper.  

• In a medium bowl, combine spinach & rocket mix with a drizzle of balsamic vinegar and olive oil. Season to taste.
• Divide semi-dried tomato pasta between bowls. Crumble over marinated goat cheese and spoon over a little oil from the jar. Serve with rocket salad, sprinkle with pine nuts and tear over parsley leaves. Enjoy!