Angel Hair With Goat Cheese, Broccoli, And Toasted Pine Nuts

By á-174942

Ingredients

• 1 tablespoon extra-virgin olive oil
• 3 cups broccoli florets
• Kosher salt to taste
• Freshly-ground black pepper to taste
• 1 1/2 cups homemade Chicken Stock (see recipe)
• 1 teaspoon fresh thyme or basil leaves plus
• 4 fresh thyme or basil sprigs - (to 6) for garnish
• 4 tablespoons unsalted butter - (1/2 stick) cut small pieces
• 4 ounces goat cheese crumbled
• 12 ounces fresh or store bought angel hair pasta
• 2 tablespoons pine nuts toasted

Details

Servings 4

Preparation

Step 1

Bring a large stockpot of salted water to a boil.

In a large skillet, over medium-high heat, heat the tablespoon of olive oil. Sauté the broccoli florets, stirring, for about 2 to 3 minutes. Season lightly with salt and pepper. Transfer to a bowl and set aside.

Deglaze the pan with the Chicken Stock, and add the thyme or basil leaves. Bring to a boil and reduce by half. Add the butter and the goat cheese and stir together until the cheese melts. Stir in the broccoli. Keep warm.

Cook the angel hair pasta in the boiling salted water until it is al dente, about 1 minute for fresh pasta. (Cook dry pasta according to the package directions.) Drain the pasta well and add to the sauce and broccoli in the skillet. Cook over medium heat for about 1 minute, until heated through. Season with salt and pepper to taste.

To toast pine nuts, place the nuts in a small skillet in a single layer. Over low heat, toast for about 3 to 4 minutes until lightly golden, stirring often to prevent burning.

Twirl the pasta and sauce with kitchen tongs or a fork and mound onto 4 heated plates. Sprinkle with toasted pine nuts and garnish with a sprig of thyme.

This recipe yields 4 servings.

Wine Recommendation: I like a good Californian Chardonnay with lots of depth to match the goat cheese in this pasta. Liberty School, Chateau Souverain and Napa Ridge all make wonderful rich Chardonnays, a notch above most reasonably-priced Californians.