I wrote this up for Callie to make for a couple of her friends coming over as a simple supper to have with wine. I couldn't get a photo of the food, but as you can tell by the pan, it was a hit! Also, if you can't tell, we had goat cheese around the house, and got more from the CSA!
Broccolini and Chile Pasta with Goat Cheese
3 small cloves garlic, minced
1 bunch broccoli thingers, ends trimmed and cut in to 2" chunks
1/2 new mexico mild red chile pepper, seeds removed and smashed/chopped very finely
1 heirloom scallion, red part only, sliced thinly
salt and pepper to taste
2 tbs olive oil
2 tsp red wine vinegar
goat cheese (about half a small tub - divided in to three portions)
pasta for three
1) Bring well salted pasta water to boil. Add pasta so it will be al dente as the skillet stuff finishes (probably as soon as the skillet is heated.)
2) Heat olive oil in a large skillet over medium heat. Add garlic and cook for 30 seconds until just aromatic. Add chile pepper and cook for 30 seconds more. Add scallions and cook for 60 seconds.
3) Turn up heat slightly. Add broccoli bits. Cook for 3-4 minutes until just browned on the edges and tender on the stems.
4) Add red wine vinegar. Cook for 30 seconds or so more.
5) Add 1/2 cup pasta water to the skillet and turn heat off.
6) Drain pasta and add to skillet.
7) Plate, adding mound of goat cheese on top.