Ingredients
Equipment
Method
- Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Remember to reserve about 1 cup of the starchy pasta water before draining.
- While the pasta is cooking, steam the broccoli florets until they are bright green and tender-crisp, about 3-4 minutes. This ensures the broccoli retains its vibrant color and nutrients.
- In a skillet over medium heat, add the pine nuts. Toast them lightly, stirring often until they are golden and fragrant, about 3-5 minutes. Enjoy the nutty aroma as they toast.
- In the same skillet, reduce the heat to low and add the minced garlic to the toasted pine nuts. Cook for about a minute until fragrant, being careful not to burn the garlic. Then, add the cooked pasta and broccoli, along with half a cup of reserved pasta water and the goat cheese. Stir well until the cheese melts and creates a creamy sauce that perfectly coats the pasta.
- Drizzle the dish with extra-virgin olive oil and season with salt and pepper to taste. For an added touch, toss in some freshly chopped herbs. Serve hot, garnished with additional pine nuts and herbs as desired.
Notes
Make sure to reserve some pasta water to create a silky sauce. Adjust seasoning according to your taste.