Heat the grill to high. Put the cherry tomatoes on a baking tray, then drizzle with oil and season with salt and pepper. Slide under the grill for 7-10 mins until slightly charred and juicy, then set aside.  Grate the Parmesan, and then set it aside.

Meanwhile, cook the pasta following pack instructions. Once cooked, drain (reserve the pasta water) and set aside.

Peel and finely slice the garlic, finely chop the basil stalks and chop the spinach. Heat a splash of oil in a frying pan set over a medium heat and add the garlic and basil stalks. Fry for 2 mins, then tip in the tomatoes and their juices. Let it bubble before adding the penne, some pasta cooking water, crème fraîche, Parmesan, and pesto. Mix well, then wilt through the chopped spinach.

Season to taste, then serve up and garnish with basil leaves.