Pasta with goat’s cheese, lemon and broccoli

Serves 4


Ingredients


400gr broccoli and stems, trimmed

400gr dried linguine or spaghetti if you like

Sea salt and freshly ground black pepper

3-4 tbsp extra virgin olive oil, plus extra to drizzle over once dish is prepared

Juice and zest of 1 lemon

200gr soft goat’s cheese with a firm rind, cut into cubes

Handful of fresh oregano or marjoram leaves

Finely grated Parmesan, to serve (optional)


Method

1) First boil the broccoli for about 4 minutes until tender. If you are not using the broccoli straightaway, make sure you cool it in an ice water bath to stop it from over cooking. Make sure to drain and pat completely dry with kitchen paper before using it in the dish.

2) Boil the pasta in a large pot of salted water until al dente, about 7 minutes (the Italians recommend 1 liter of water per 100gr of pasta). Reserve a little of the cooking water, drain the pasta and return it to the pot with the reserved water and back on the heat. Add the extra virgin olive oil, lemon juice and half the lemon zest.

3) Toss the pasta well and add the broccoli, goat’s cheese and half the oregano. Make sure not to leave on the heat too long, we just want to warm everything through. Pile the pasta on to your plates and sprinkle with the remaining lemon zest and oregano leaves. Drizzle with a little oil and sprinkle with Parmesan, if using, and serve immediately.


BON APPETITE...!!!