GOAT CHEESE PASTA

• 1 TBSP extra-virgin olive oil
• 3 cups broccoli florets
• 1½ cups chicken stock
• 1 tsp fresh thyme or basil
• 4 TBSP unsalted butter, cut into small pieces
• 4 oz goat cheese, crumbled
• 2 TBSP toasted pine nuts
• 2 TBSP fresh lemon juice
• Kosher salt and freshly ground black pepper
• 12 oz angel hair pasta

Bring water for pasta to a boil. Meanwhile, in a large pan, sauté the broccoli florets in the olive oil for 2-3 minutes. Season with salt and pepper, remove from pan and set aside.

Deglaze the pan with chicken stock and then add the thyme or basil leaves. Bring stock to a boil and continue boiling until the liquid is reduced by half. Add the butter and goat cheese to the reduced stock and stir until they melt. Add the sautéed broccoli.

Cook the pasta until it’s al dente; drain and then add the pasta to the broccoli and sauce mixture. Cook for 1 minute. Season with salt and pepper and top with toasted pine nuts. Squeeze a lemon over the dish to finish it off.