Angel Hair With Goat Cheese Broccoli And Toasted Pine Nuts Recipes

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ANGEL HAIR WITH SUN-DRIED TOMATOES AND GOAT CHEESE



Angel Hair with Sun-dried Tomatoes and Goat Cheese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 9

1 (10-ounce) jar sun-dried tomatoes packed in oil, chopped (oil reserved)
1 small onion, chopped
4 garlic cloves, minced
1/4 cup tomato paste
2/3 cup dry white wine
8 ounces angel hair pasta
Salt and freshly ground black pepper
2 ounces soft fresh goat cheese, coarsely crumbled
2 tablespoons chopped fresh Italian parsley leaves

Steps:

  • Heat 2 tablespoons of the oil from the sun-dried tomatoes in a heavy large skillet over medium heat. Add the onion and saute until tender, about 3 minutes. Stir in the garlic and saute until fragrant, about 1 minute. Add the tomato paste and cook for 2 minutes, stirring constantly. Add the wine and sun-dried tomatoes and simmer until the liquid reduces by half, about 2 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally, about 5 minutes. Drain, reserving 1/2 cup of cooking liquid. Add the pasta to the tomato mixture and toss to coat, adding some reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle with the goat cheese and parsley and stir. Mound the pasta into bowls and serve.

ROASTED BROCCOLI WITH LEMON GARLIC BUTTER AND TOASTED PINE NUTS



Roasted Broccoli with Lemon Garlic Butter and Toasted Pine Nuts image

Provided by Food Network

Categories     side-dish

Time 22m

Yield 4 servings

Number Of Ingredients 8

1 pound broccoli florets
2 tablespoons olive oil
Salt and freshly ground black pepper
2 tablespoons unsalted butter
1 teaspoon minced garlic
1/2 teaspoon grated lemon zest
1 to 2 tablespoons fresh lemon juice
2 tablespoons pine nuts, toasted

Steps:

  • Preheat oven to 500 degrees.
  • In a large bowl, toss the broccoli with the oil and salt and pepper to taste. Arrange the florets in a single layer on a baking sheet and roast, turning once, for 12 minutes, or until just tender.
  • Meanwhile, in a small saucepan, melt the butter over medium heat. Add the garlic and lemon zest and heat, stirring, for about 1 minute. Let cool slightly and stir in the lemon juice. Place the broccoli in a serving bowl, pour the lemon butter over it and toss to coat. Scatter the toasted pine nuts over the top.

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