- 1/4 cup pine nuts
- 2 cups Lucerne Whipping Cream
- 2 cups chicken broth
- 1 (8 ounce) tub chevre or other soft goat cheese, crumbled
- 1/2 cup pitted calamata olives, chopped
- 1 tablespoon finely grated orange peel, divided
- 1 pound dried linguine pasta
- 3 tablespoons chopped fresh chives
- Whole chives ( optional )
- Salt and pepper
- In an 8- to 10-inch frying pan over medium heat, stir pine nuts often until lightly browned, 3 to 5 minutes. Pour from pan and set aside.
- Meanwhile, combine cream and broth in a 4- to 5-quart pan. Bring to a boil over high heat. Boil, stirring occasionally, until reduced to 1 1/2 cups, about 20 minutes. Reduce heat to low and whisk in goat cheese until smoothly melted. Stir in olives and 2 teaspoons of orange peel. Remove from heat and keep warm.
- While cream and broth are reducing, in a 5- to 6-quart pan, cook linguine in 3 quarts of boiling water until tender to bite, 7 to 9 minutes. Drain well, then return to pan. Add cream sauce and chopped chives; gently mix to coat pasta evenly.
- Transfer pasta to a large serving bowl. Sprinkle with pine nuts and remaining orange peel. If desired, garnish with whole chives. Season to taste with salt and pepper.