- 1 tablespoon Extra-virgin olive oil
- 3 cups Broccoli florets
- Kosher salt and freshly ground pepper
- 1 1/2 cups Chicken stock
- Fresh thyme or basil leaves, plus additional sprigs, for garnish
- 4 tablespoons Unsalted butter, cut into small pieces
- 4 ounces Goat cheese, crumbled
- 12 ounces Fresh or store bought angel hair pasta
- 2 tablespoons Toasted pine nuts
- 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.
- Note: 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.
- Drain on paper towels.