I prepare macaroni and broccoli for my family all of the time. We especially like it when the broccoli is fresh from the Farmers Market. When I saw this recipe, I thought it would be really good, especially with the addition of Terrill Creek Goat Cheese.
- 8 oz dry linguine pasta
- 12 oz broccoli florets (about 4 cups)
- 4 spring onions
- 5 oz soft goat cheese
- ¼ cup toasted pine nuts
- 2 garlic cloves, minced
- 1 ½ tbsp olive oil, divided
- salt and pepper to taste
- Preheat oven to 400 degrees. Line a baking sheet with tin foil and place the broccoli florets on top. Drizzle with a half tablespoon of olive oil and toss to coat. Roast broccoli for about 25 minutes, tossing occasionally.
- Bring a large pot of water to a boil. Add a big pinch of salt and the linguine. Cook until pasta is al dente. Drain, reserving 1 cup of pasta cooking water.
- In a large skillet, heat up the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant and toasty.
- Add the goat cheese and stir to melt, drizzling in some pasta water to create a smooth sauce. Add the hot linguine and roasted broccoli. Toss well, adding more pasta water if dish seems dry. Season with salt and pepper and scatter pine nuts on top.
- Enjoy immediately!