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1
Bring a large stockpot of salted water to a boil.
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2
In a large skillet, over medium-high heat, heat the Tbsp.
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3
of extra virgin olive oil.
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4
Saute/fry the broccoli florets, stirring, for about 2 to 3 min.
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5
Season lightly with salt and pepper.
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6
Transfer to a bowl and set aside.
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7
Deglaze the pan with the Chicken Stock, and add in the thyme or possibly basil leaves.
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8
Bring to a boil and reduce by half.
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9
Add in the butter and the goat cheese and stir together till the cheese melts.
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10
Stir in the broccoli.
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11
Keep hot.
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12
Cook the angel hair pasta in the boiling salted water till it is al dente, about 1 minute for fresh pasta.
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13
(Cook dry pasta according to the package directions.)
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14
Drain the pasta well and add in to the sauce and broccoli in the skillet.
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15
Cook over medium heat for about 1 minute, till heated through.
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16
Season with salt and pepper to taste.
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17
To toast pine nuts, place the nuts in a small skillet in a single layer.
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18
Over low heat, toast for about 3 to 4 min till lightly golden brown, stirring often to prevent burning.
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19
Twirl the pasta and sauce with kitchen tongs or possibly a fork and mound onto 4 heated plates.
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20
Sprinkle with toasted pine nuts and garnish with a sprig of thyme.
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21
This recipe yields 4 servings.
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22
Comments: This was the first pasta dish we put on the menu at Spago in 1982.
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23
In those days we didn't even have a pasta machine - we cut all of the noodles by hand.
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24
Some days they looked like delicate angel hair and some days they turned out like fettuccine.
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But in the end, people didn't care about the shape as much as the taste.
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26
Wine Recommendation: I like a good Californian Chardonnay with lots of depth to match the goat cheese in this pasta.
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27
Liberty School, Chateau Souverain and Napa Ridge all make wonderful rich Chardonnays, a notch above most reasonably-priced Californians.
