Creamy goat cheese pasta and redcurrants

When you are hungry and in a hurry this is a simple pasta dish. You will even be able to put  together a salad accompaniment and still be sitting down to eat within 20 min.

                                                     `A Passion for Pasta` by RD


 to serve 4
 300g dry pasta (spirals, tagliatelle or other shapes of your choice)
100 ml semi-skimmed or full milk ( cow`s or goat`s milk will be equally fine)
150 g soft goat`s cheese
 2 tsp finely chopped fresh tarragon
6 spring onions (finely sliced)-optional
 2-3 tbsp finely chopped, toasted hazelnuts ( here replaced by fresh redcurrants for a seasonal touch)
salt, pepper to taste


1.Cook the pasta in boiling, hot water for 10-15  min, or according to the packet instructions, until al dente.

2.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.

3. Remove from the heat and stir in the tarragon and spring onions.

4.Season to taste

5 Drain the pasta well and transfer it to a serving dish. Add the goat`s cheese sauce and mix well. Scatter the redcurrants ( or hazelnuts) over the top and serve.