About this recipe:When you are hungry and in a hurry this simple pasta dish can be on the table in next to no time. You will even be able to put together a salad accompaniment and still be sitting down to eat within 20 minutes. Take care when melting the cheese to ensure that it does not get too hot.
300 g (10½ oz) tagliatelle
90 ml (3 fl oz) semi-skimmed milk
150 g (5½ oz) medium-fat soft goat's cheese
2 tsp finely chopped fresh tarragon
6 spring onions, finely sliced
2–3 tbsp finely chopped toasted hazelnuts
salt and pepper
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Method Prep:5min › Cook:12min › Ready in:17min
Cook the pasta in boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
Meanwhile, warm the milk in a saucepan over a low heat. Add the cheese, breaking it up as you add it to the milk, and stir until it has just melted. Do not allow the mixture to boil or the cheese will curdle.
Remove from the heat and stir in the tarragon and spring onions. Season to taste.
Drain the pasta well and transfer it to a serving dish. Add the goat's cheese sauce and mix well. Scatter the hazelnuts over the top and serve.
Some more ideas
For an almost-instant supper, use fresh pasta (which cooks more quickly than dried) and 250 g (9 oz) reduced-fat garlic and herb soft cheese instead of the goat's cheese and spring onions. Mix a dash of milk with the soft cheese, then toss it with the hot pasta. * Toast 4 tbsp coarse breadcrumbs under the grill until crisp and golden, and scatter them over the pasta as a lower-fat alternative to the toasted hazelnuts.
Goat's cheese provides useful amounts of protein, the minerals calcium and phosphorus, and the B vitamins B1, niacin, B6 and B12. Using medium-fat goat's cheese keeps the fat content of the recipe down: it contains about half the fat of Cheddar.