Put the tomatoes in a roasting tin, drizzle with the olive oil and season. Roast in an oven preheated to 190 c, 170 Fan, Gas 5 for 20- 25 minutes until they are completely soft and a little charred.
Put the basil, pine nuts, garlic, half the parmesan and salt and pepper into a food processor. Blend, gradually adding the olive oil, then stir in the remaining Parmesan.
Break up the Goat cheese and stir gently into the pesto. Check the seasoning.
Cook the fettucine in plenty of boiling salted water until al dente. Drain and toss in a warmed bowl with the pest and the roast tomatoes, then serve.