Angel Hair With Goat Cheese, Broccoli, And Toasted Pine Nuts
Serves: 3
Mohammad Wiegand
1 January 1970
Based on User reviews:
49
Spice
44
Sweetness
56
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tbsp
Extra-Virgin Olive Oil3 cups
Broccoli Floret (3/4 pound)1.5 cups
Chicken Stock1 tsp
Thyme Leaves (fresh)110 g
Goat Cheese (crumbled)2 tbsps
Toasted Pine Nuts (*)Directions:
1
Bring a large stockpot of water to a boil
2
In a large saute pan, heat the olive oil
3
Over medium-high heat, saute the broccoli florets, stirring as necessary, 2 to 3 minutes
4
Season lightly with salt and pepper
5
Transfer to a bowl and reserve until needed
6
Deglaze the pan with the stock, and add the thyme leaves
7
Bring to a boil and reduce by half
8
Add the butter and the goat cheese and stir together until the cheese melts
9
Keep warm
10
Meanwhile, add a little salt to the pot of boiling water and cook the pasta until it is al dente, about 1 minute for fresh pasta
11
(Cook packaged pasta according to the directions on the package)
12
Drain the pasta well and add to the reserved broccoli in the saute pan
13
Cook until heated through, about 2 minutes
14
Season with salt and pepper, to taste
15
To serve, divide the pasta among 4 heated plates
16
Sprinkle with toasted pine nuts and garnish with a sprig of thyme