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Ingredients
- 1 Tbsp. extra-virgin extra virgin olive oil
- 3 c. broccoli florets Kosher salt to taste Freshly-grnd black pepper to taste
- 1 1/2 c. homemade Chicken Stock (see recipe)
- 1 tsp fresh thyme or possibly basil leaves plus
- 4 x fresh thyme or possibly basil sprigs - (to 6) for garnish
- 4 Tbsp. unsalted butter - (1/2 stick) cut small pcs
- 4 ounce goat cheese crumbled
- 12 ounce fresh or possibly store bought angel hair pasta
- 2 Tbsp. pine nuts toasted
Directions
- Bring a large stockpot of salted water to a boil.
- In a large skillet, over medium-high heat, heat the Tbsp. of extra virgin olive oil. Saute/fry the broccoli florets, stirring, for about 2 to 3 min. Season lightly with salt and pepper. Transfer to a bowl and set aside.
- Deglaze the pan with the Chicken Stock, and add in the thyme or possibly basil leaves. Bring to a boil and reduce by half. Add in the butter and the goat cheese and stir together till the cheese melts. Stir in the broccoli. Keep hot.
- Cook the angel hair pasta in the boiling salted water till it is al dente, about 1 minute for fresh pasta. (Cook dry pasta according to the package directions.) Drain the pasta well and add in to the sauce and broccoli in the skillet. Cook over medium heat for about 1 minute, till 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 min till lightly golden brown, stirring often to prevent burning.
- Twirl the pasta and sauce with kitchen tongs or possibly 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.
- Comments: This was the first pasta dish we put on the menu at Spago in 1982. In those days we didn't even have a pasta machine - we cut all of the noodles by hand. Some days they looked like delicate angel hair and some days they turned out like fettuccine. But in the end, people didn't care about the shape as much as the taste.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 4 servings | |
| Calories 276 | |
| Calories from Fat 213 | 77% |
| Total Fat 24.33g | 30% |
| Saturated Fat 12.36g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 248mg | 10% |
| Potassium 257mg | 7% |
| Total Carbs 6.66g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.51g | 2% |
| Protein 9.27g | 15% |
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