Wednesday, January 16, 2013

Pasta with Goat Cheese and Broccoli

This is a Wolfgang Puck recipe that is just as delicious as it is easy! Perfect for a weeknight dinner.The original is made with plain goat cheese, but I like to use the herbed goat cheese instead.

1 Tbsp. olive oil
1 Tbsp pine nuts,toasted(optional)
1-1/2 c. chicken stock
1/2 lb. small broccoli florets
1 tsp. chopped,fresh thyme
3 Tbsp. butter
4 ounces herbed goat cheese(or plain)
12 oz. of thin sphagetti or angel hair pasta

     In a saucepan, bring the chicken stock to a boil and boil until it has reduced by half, about 10-15 minutes.
Fill a large pot with water and bring to a boil for your pasta.
  Heat a saute pan and melt the butter. Add the broccoli and cook for about two minutes.Add the reduced stock and cook for a few minutes. Add the thyme, goat cheese, butter,a dash of pepper, and whisk together until the cheese melts.Add salt if desired.

   Cook the pasta in the pot of boiling water  with the Tbsp. of oil until tender, but still slightly chewy. Drain the pasta , and add it to the goat cheese mixture. Mix well, and top with the toasted pine nuts.
   *** To toast pine nuts, place them in a dry saute pan and cook for a minute or two, shaking the pan frequently. Be careful, as they burn easily.

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