Quick goat’s cheese and broccoli pasta

Name: Quick goat’s cheese and broccoli pasta
Yield: Serves 2
Ingredients: 300g penne; 250g tenderstem broccoli; 3 bsp olive oil; 2 garlic cloves, thinly sliced; 1 red chilli, finely sliced; 4 tbsp dried breadcrumbs; 150g soft goat’s cheese, cut into chunks; 2 tbsp toasted pine nuts

Easy
January 2009

Easy
January 2009

Serves 2
Hands-on time 15 min

A quick and easy pasta recipe that’s made with crumbly goat’s cheese, broccoli, pine nuts and a little chilli kick that’s on the table in only 15 minutes.

Vegetarian recipes

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Ingredients

300g penne
250g tenderstem broccoli
3 bsp olive oil
2 garlic cloves, thinly sliced
1 red chilli, finely sliced
4 tbsp dried breadcrumbs
150g soft goat’s cheese, cut into chunks
2 tbsp toasted pine nuts

300g penne
250g tenderstem broccoli
3 bsp olive oil
2 garlic cloves, thinly sliced
1 red chilli, finely sliced
4 tbsp dried breadcrumbs
150g soft goat’s cheese, cut into chunks
2 tbsp toasted pine nuts

Method

Cook the in a large pan of salted boiling water for 8-9 minutes, until al dente. Meanwhile, toss the tenderstem broccoli in 1 tbsp olive oil and some seasoning.
Heat a griddle pan until hot and add the broccoli and griddle for 6 minutes, until charred, then add a splash of water and cook for 1-2 minutes or until tender. Heat the remaining olive oil in a pan and fry the garlic and chilli for 1 minute.
Add the dried breadcrumbs and fry for a further 3 minutes, until golden and crisp. Drain the pasta, reserving 1 tbsp cooking water, and toss both with the broccoli and chilli breadcrumbs.
Add the goat’s cheese and 2 tbsp pine nuts. Drizzle over a little olive oil to serve.

Method

Cook the in a large pan of salted boiling water for 8-9 minutes, until al dente. Meanwhile, toss the tenderstem broccoli in 1 tbsp olive oil and some seasoning.
Heat a griddle pan until hot and add the broccoli and griddle for 6 minutes, until charred, then add a splash of water and cook for 1-2 minutes or until tender. Heat the remaining olive oil in a pan and fry the garlic and chilli for 1 minute.
Add the dried breadcrumbs and fry for a further 3 minutes, until golden and crisp. Drain the pasta, reserving 1 tbsp cooking water, and toss both with the broccoli and chilli breadcrumbs.
Add the goat’s cheese and 2 tbsp pine nuts. Drizzle over a little olive oil to serve.