Pomegranate and Goat's Cheese Pasta
Recipe GLPR2f976c1448218c
A vibrant pasta dish featuring a fresh coriander and garlic pesto drizzled with olive oil, tossed with tender spaghetti, creamy goat's cheese, bright pomegranate seeds, and fresh spring onions. This elegant yet simple combination delivers bright citrus notes, herbaceous flavors, and a perfect balance of creamy and tart elements.
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Ingredients
180g spaghetti
1 small clove garlic, peeled
6 tablespoons fresh coriander
3 tablespoons extra virgin olive oil
1 tablespoon fresh lime or lemon juice
Salt to taste
Black pepper to taste
70g soft goat's cheese, crumbled
5 spring onions, sliced
60g pomegranate seeds
Directions
Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente.
While the pasta cooks, place the peeled garlic clove and fresh coriander into a mini food processor. Pulse for a few seconds until roughly combined.
Add the extra virgin olive oil, lime or lemon juice, and a pinch of salt and black pepper to the food processor. Blend until the mixture reaches a pesto-like consistency.
Drain the cooked spaghetti and transfer to a large bowl.
Pour the coriander dressing over the warm pasta and toss well to coat.
Add the crumbled goat's cheese and sliced spring onions to the pasta and gently toss to combine.
Return the pasta to the pot over very low heat and stir constantly for 1 to 2 minutes, allowing the goat's cheese to soften and meld with the pasta.
Remove from heat and fold in the pomegranate seeds just before serving.
Divide between two plates and serve immediately. Drizzle with additional olive oil if desired.
