Wednesday, November 30, 2005

Pasta with Goat Cheese, Broccoli & Pine Nuts

1 Tbsp olive oil
3 C broccoli florets (3/4 lb)
salt and pepper
1 1/2 C chicken stock
1 tsp fresh thyme or basil
4 Tbsp unsalted butter, cut in small pieces
4oz goat cheese, crumbled
12oz angel hair pasta
2 Tbsp toasted pine nuts (place in small skillet. over low heat, toast until lightly golden, stirring often, 3-4 minutes)

In large saute pan, heat olive oil. Saute broccoli 2-3 minutes. Season with salt & pepper. Transfer to a bowl. Pour stock in pan; add thyme (or basil). Bring to a boil; reducing by half. Add butter and cheese and stir until cheese melts. Keep warm.
Cook pasta until al dente. Drain; add to pan with broccoli. Cool until heated through. Add salt and pepper to taste. Top each serving with toasted pine nuts.

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