Angel Hair With Goat Cheese, Broccoli & Toasted Pine Nuts

1 Tbs extra virgin olive oil
3 cups broccoli florets (3/4 lb)
Kosher salt and freshly ground black pepper
1 1/2 cups vegetable stock
1 tsp fresh thyme leaves (or fresh basil) plus 4 to 6 sprigs, for garnish
4 Tbs (1/2 stick) unsalted butter, cut into small pieces
4 oz goat cheese, crumbled
12 oz angel hair pasta
2 Tbs toasted pine nuts

1) Bring a large stockpot of water to a boil.
2) In a large saute pan, heat the olive oil. Over medium-high heat, saute the broccoli florets, stirring as necessary, 2 to 3 minutes. Season lightly with salt and pepper. Transfer to a bowl and reserve until needed.
3) Deglaze the pan with the stock, and add the thyme leaves. Bring to a boil and reduce by half. Add the butter and the goat cheese and stir together until the cheese melts. Keep warm.
4) Meanwhile, add a little salt to the pot of boiling water and cook the pasta until it is al dente. (Cook pasta according to the directions on the package). Drain the pasta well and add to the reserved broccoli in the saute pan. Cook until heated through, about 2 minutes. Season with salt and pepper, to taste.
5) To serve, divide the pasta among 4 heated plates. Sprinkle with toasted pine nuts and garnish with a sprig of thyme.

Review: This was incredibly yummy. I’m a big fan of goat cheese and decided to make it goat cheese week. :) I used frozen chopped broccoli and tossed it into the pasta water, one minute before the pasta was done cooking, then drained the pasta and broccoli. That worked really well and was a bit easier than sauteing the broccoli and then deglazing the pan.