Ingredients
2tbspolive oil
3cupsbroccoli
1red bell pepper
12ozspiral pasta
1¼cupschicken broth
4tbspbutter
5ozgoat cheese
¼cuppine nuts
salt and pepper,to taste
fresh parsley,optional
Preparation
Chop the broccoli into bite-sized pieces. Remove the top and seeds from the red pepper and slice into thin slices.
In a skillet over medium heat, add in the broccoli and red pepper with the olive oil. Saute until tender.
Meanwhile, cook the pasta in salted water.
Once the vegetables are tender, add in the chicken broth. Bring the broth to a boil and allow to boil until the mixture is reduced into half. Add in the butter and goat cheese.
Stir until smooth and creamy.
Drain the pasta and combine the cheesy vegetable mixture with the pasta.
In another skillet, lightly toast the pine nuts by placing them in an even layer over medium heat stirring often until lightly browned.
Add in the pine nuts. Season with salt and pepper to taste.
If desired top with some finely chopped parsley.
