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Pasta with Broccoli Rabe,
Goat Cheese, Sun-Dried
Tomatoes, and Toasted Pine
Nuts
1 tablespoon extra-virgin
olive oil
3 cups broccoli rabe, cut
into 1-to 11/2-inch pieces
4 garlic cloves, minced
1/4 to 1/2 teaspoon red
pepper flakes
Kosher salt
Freshly ground black pepper
11/2 cups homemade chicken
stock or good-quality canned
low-sodium broth
1 teaspoon chopped fresh
thyme leaves
4 ounces fresh, creamy goat
cheese, crumbled
3/4 pound dried whole wheat
bow tie pasta or other
bite-size whole-grain pasta
shapes
1/4 cup thinly sliced
sun-dried tomatoes
2 tablespoons pine nuts,
toasted
Bring a large pot of water
to a boil.
In a nonstick saute
pan, heat the olive oil over
medium-high heat. Add the
broccoli rabe, garlic, and
red pepper flakes and saute,
stirring frequently, until
the broccoli rabe is bright
green and just beginning to
turn tender, 3 to 5 minutes.
Season lightly with salt and
pepper, transfer to a bowl,
and set aside.
Still over medium-high
heat, add the stock to the
pan and stir and scrape to
deglaze the pan. Add the
thyme. Bring the liquid to a
brisk simmer. Add about
three-quarters of the goat
cheese and stir until it
melts and the liquid has a
creamy coating consistency.
Cover and keep warm.
As
soon as the pot of water
comes to a boil, salt the
water. Add the pasta and
cook until al dente - tender
but still chewy - following
the manufacturer's suggested
cooking time.
Drain the pasta and
immediately add it to the
pan of sauce along with the
broccoli rabe and sun-dried
tomatoes. Cook over
medium-low heat, stirring
gently, until all the
ingredients are heated
through, about 2 minutes.
Season to taste with salt
and pepper.
Divide the pasta among
four heated serving plates
or shallow pasta bowls.
Sprinkle with the remaining
goat cheese and toasted pine
nuts. Serve immediately.
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