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

Recipe Ingredients

1 tablespoon	15ml	Extra-virgin olive oil
3 cups	438g / 15oz	Broccoli florets
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
1 1/2 cups	355ml	Homemade Chicken Stock - (see recipe)
1 teaspoon	5ml	Fresh thyme or basil leaves - plus
4		Fresh thyme or basil sprigs - (to 6) - for garnish
4 tablespoons	60ml	Unsalted butter - (1/2 stick) - cut small pieces
4 oz	113g	Goat cheese - crumbled
12 oz	340g	Fresh or store bought angel hair pasta
2 tablespoons	30ml	Pine nuts - toasted

Recipe Instructions

Bring a large stockpot of salted water to a boil. In a large skillet, over medium-high heat, heat the tablespoon of olive oil. Saute 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.

Source:
"Wolfgang Puck at http://www.cooking.com/wolfgang/"

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