Preheat oven to 400°F.
Bring a large pot of water to a boil, add salt and pasta, then reduce heat to a slow boil. Follow instructions on package and cook until al denta. Drain and set aside.
While the pasta is cooking, in a medium casserole, add heirloom cherry tomatoes, garlic, olives, oregano and olive oil. Combine ingredients until well coated with the olive oil. Add dollops of goat cheese in amongst the cherry tomatoes. Place in oven to bake for 25-30 minutes, uncovered.
When making the pesto, add spinach, basil leaves, parsley, lemon juice, salt, and garlic to a food processor. Pulse until completely combined and drizzle olive oil while pulsing until texture is thick and creamy.
Remove casserole from the oven, and drizzle the pesto over the baked tomatoes. Toss with pasta, garnish with basil and serve immediately. The recipe could also be used as a dip or spoon onto crostini's.
