This pomegranate and goat’s cheese pasta recipe demonstrates my need for the occasional bit of luxury. Sometimes I just need to treat myself.
I try to be ridiculously frugal 95% of the time. I can’t remember the last time I bought a new pair of shoes (actually that’s a lie, I can. It was back in February and they cost £4 from Asda). I have tabs for things I want to buy open in my browser for weeks on end because I can’t quite bring myself to put the payment through. The first thing I look at in the supermarket is the ‘cost per 100g’ part of the sign.
Buuuuut, sometimes a treat is in order.
In this recipe, the pasta itself isn’t expensive, but the mix-ins start to raise the cost a little.
Goat’s cheese is definitely less of a frugal choice than my usual economy cheddar. Extra virgin olive oil is best if you use the really good stuff.
And pomegranate: pretty much the most expensive item I have ever bought.
It didn’t help that I could only find it at a certain high-end supermarket that I don’t usually shop at (£2 for a teeny tiny tray of pomegranate? Oh my actual gosh).
Having said that, it was worth it in the end: this pomegranate and goat’s cheese pasta was a great treat.
Now, I know what you’re thinking: fruit on pasta? That’s just plain weird. But I’m telling you, it works. The little bursts of sweet juice go so well with the tangy goat’s cheese.
It also helps that pomegranate is barely a fruit at all, in my eyes. In reality, it’s more of a cross between a fruit and a seed – slightly juicy, but also pretty crunchy. And seeds make much more sense in a pasta dish, no?
Okay, just go with it.
- 180g spaghetti
- 1 small clove garlic, peeled
- 6tbsp fresh coriander
- 3tbsp extra virgin olive oil
- 1tbsp fresh lime or lemon juice
- Black pepper
- 70g soft goat’s cheese, crumbled
- 5 spring onions, sliced
- 60g pomegranate seeds
- Boil the spaghetti in a pan of water until al dente.
- Meanwhile, add the garlic and coriander to a mini food processor. Blitz for a few seconds, then add the extra virgin olive oil, fresh citrus juice, and seasoning. Blitz again until a pesto-like paste is formed.
- When the pasta is ready, drain it and add the dressing, crumbled goat's cheese, sliced spring onions, and pomegranate seeds. Return to a very low heat for just a minute or two, stirring constantly, until the goat's cheese has melted into the pasta.
- Serve immediately with an extra drizzle of olive oil if desired.