The smooth texture of the partially-melted goat cheese complements the chewiness of the pasta and the crunch of the broccoli, and imparts a creamy yet slightly tangy flavor.

• 1/3 package farfalle
• 1 small broccoli head
• 1 small cauliflower head
• 4 cloves garlic
• 2 1/2″ diameter goat cheese round
• 1 tsp butter
• salt, pepper

1. Boil water, cook and drain pasta.
2. Sweat chopped garlic in butter in a small skillet over low heat, adding salt to release liquids.
3. Wash & chop broccoli & cauliflower.
4. Add vegetables to skillet along with 1/2 cup or so water; allow to steam/boil until mostly evaporated. Turn off heat.
5. Mix pasta in with vegetables.
6. Cut goat cheese into small pieces, mix into pasta.
7. Return skillet to stove over medium heat to help partially melt the cheese. Stir to mix well and distribute the heat, about 2-3 minutes.
8. Serve, season with cracked pepper before eating.

This entry was posted by Chris on Friday, February 3rd, 2006 and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.