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.