Pasta with Broccolini, Pickled Goat Horn Peppers and Goat Cheese
This is another fresh and fast pasta dinner that is very “one pot“! You have your pasta, your cheese and your vegetables all in one. The brocolini (or brocolli) right now is so sweet and fresh (check your local farmers market). I add lemon zest for freshness and pickled goat horn peppers for spice and flavor. The Goat cheese really brings the dish together with a tangy, creamy flavor and texture.
Pasta with Broccolini, Pickled Goat Horn Peppers and Goat Cheese, serves 4-6
1 lb dried short pasta (I used campanelle)
1 bunch of broccolini
1 lemon’s zest
2 Tbs pickled goat horn peppers, (and a little of their oil)
4 oz goat cheese, crumbled
Kosher Salt and Black Pepper to taste
Parmesan for garnish
Bring a large pot of salted water to a boil. While the water is coming to temperature, prepare an ice bath in a medium sized bowl.
Trim the broccolini of it’s rough ends and then slice it into bite sized pieces (about quarters).
Put the broccolini in the boiling water and let it cook for about 1-2 minutes or until bright green and just tender.
Remove the broccolini right away and plunge into the Ice bath. When the broccolini has cooled, lightly dry it and set it in a bowl.
Add the lemon zest to the broccolini.
Add the goat horn peppers.
Boil the pasta in the same pot of water according to the package directions. Before you drain the pasta, reserve about ½ cup of the salted water.
Add the pasta to the bowl and add the goat cheese to the hot pasta. If you need extra moisture, add some of the reserved pasta water.
Toss until everything is really well combined and the goat cheese has melted into the pasta. Season to taste and serve with finely shredded parmesan cheese on top.