Pasta with Goat Cheese and Broccoli
by Cindi Sutter, Founder of The Spirited Table® - Recipe from Sara S. Monick - a cooking instructor since 1977; Chef and culinary travel guide extraordinaire. She studied with Madeleine Kamman, Jacques Pepin, Nicholas Malgieri & Giuliano Bugialli.
I began taking Sara's cooking classes in 1987 and her recipes continue to be timeless treasures.
12 oz pasta
Extra virgin olive oil
1/2 lb. small broccoli flowerettes
3/4 cup rich chicken broth
1 tsp fresh thyme, basil or chives
Freshly ground pepper
3 Tbsp butter
6 oz chèvre, crumbled
6 Tbsp toasted pine nuts
- Start heating a large pot of salted water for the pasta.
- Lightly cover the bottom of a medium skillet with olive oil. Heat over medium high heat. Sauté the broccoli for 1 minute. Add stock and bring to a boil. Add herbs, pepper, butter and chèvre whisking together just until chèvre melts. Toss well with pasta cooked in salted water until al dente. Season with salt and pepper.
- Serve on individual heated appetizer or entree plates sprinkled with toasted pine nuts.