Wednesday, January 16, 2013
Pasta with Goat Cheese and Broccoli
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.