*Feel free to substitue regular broccoli in this recipe instead of broccolini.
4 quarts water
1 tablespoon salt
3 cups broccolini (1 pound) or regular broccoli
12 ounce angel hair pasta
1 tablespoon olive oil
2 garlic cloves, minced
1 and 1/2 cups vegetable stock
1 teaspoon fresh basil
4 tablespoons unsalted buttter
4 ounces goat cheese, crumbled
2 tablespoons toasted pine nuts
1) Bring water to a boil in stockpot. Add salt and broccolini. Cook until tender (5 minutes). Remove broccolini with slotted spoon and set aside. Do not pour out water! When broccolini has cooled cut stems and florets into two inch pieces.
2) Using the same boiling water cook the pasta until it is al dente. Drain the pasta well and reserve till needed.
3) Heat oil and garlic in large saute pan over med-high heat. Add broccolini and saute 5 minutes. Season lightly with salt and pepper. Remove and set aside.
4) Add stock to saute pan to deglaze. Add basil. Bring stock to a boil and reduce by half. Add the butter and goat cheese. Stir together until cheese melts.
5) Stir in broccolini and pasta with cheese sauce. Top with toasted pine nuts.
*Recipe by Shelley Neese, vice president of The Jerusalem Connection. Click here for her articles and videos.
Goat milk is often consumed by young children, the elderly, those who are ill, or have a low tolerance to cow’s milk. Goat milk is more similar to human milk than that of the cow, although there is large variation among breeds in both animals. Although the West has popularized the cow, goat milk and goat cheese are preferred dairy products in much of the rest of the world. Because goat cheese is often made in areas where refrigeration is limited, aged goat cheeses are often heavily treated with salt to prevent decay. As a result, salt has become associated with the flavor of goat cheese.^
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