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Angel Hair With Goat Cheese, Broccoli, And Toasted Pine Nuts Recipe - Cooking Index

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

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.

Type: Pasta
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1 tablespoon 15mlExtra-virgin olive oil
3 cups 438g / 15ozBroccoli florets
  Kosher salt - to taste
  Freshly-ground black pepper - to taste
1 1/2 cups 355mlHomemade Chicken Stock - (see recipe)
1 teaspoon 5mlFresh thyme or basil leaves - plus
4   Fresh thyme or basil sprigs - (to 6) - for garnish
4 tablespoons 60mlUnsalted butter - (1/2 stick) - cut small pieces
4 oz 113gGoat cheese - crumbled
12 oz 340gFresh or store bought angel hair pasta
2 tablespoons 30mlPine 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/"

Rating

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