Chef Gail Hall of Seasoned Solutions whips up a Broccoli and Lemon Pasta with Caesar Salad in the CTV Morning Live Kitchen. Click here to find out more about Seasoned Solutions.
Pasta with Broccoli, Lemon, and Goat Cheese
Makes 4 to 6 Servings
- 2 cups Broccoli Flowerettes, blanched or roasted
- 1 lb. Pasta*
- 4 litres Cold Water
- 1 tbsp Olive Oil
- 1 tsp Salt
- ½ cup Goats Cheese
- ½ cup Yogurt
- 1 tbsp Fresh Lemon Juice
- Zest of 1 Lemon
- to taste Sea Salt and Freshly Ground Pepper
- ¼ cup Toasted Pine Nuts
- ½ cup Finely Grated Parmesan Cheese
Directions: Bring four litres of water to a boil. Add 1 tsp salt and 1 tbsp olive oil and pasta. Reduce heat so that water is at a rolling boil (but doesn’t boil over) and stir occasionally. Fresh pasta will take 3 to 5 minutes to cook and dry pasta about 8 to 10. Always cook pasta ‘al dente’ or firm to the bite. Drain pasta and rinse with cold water.
Return the pasta to the pot and add goats cheese, yogurt, lemon juice and lemon zest. Add broccoli flowerettes and heat until warmed through (just a few minutes). Adjust seasoning with sea salt and freshly ground pepper if required. Garnish with toasted pine nuts and grated Parmesan Cheese.
