Penne Pasta with Broccoli and Chevre Cream Sauce
- 1 pound penne pasta
- 2 cups broccoli, cut into bite size pieces
- 2 tablespoons butter
- 2 tablespoons cornstarch
- 2 cups heavy cream
- 10.5-ounces fresh chèvre
- 1 bulb roasted garlic (6 cloves), minced
- Salt & pepper to taste
- ½ teaspoon nutmeg
- 1/8 teaspoon cayenne
- ¼ cups walnuts, chopped and toasted with salt and pepper
- Lemon zest
Directions
Fill a stock pot with water, add a pinch of salt, and bring to a boil. Cook pasta according to the directions on the package. Drain the pasta, reserving ¼ cup of the pasta water to use later. Set aside.
In the same stock pot, bring 6 cups of water to a boil. Add a pinch of salt and broccoli. Cook for 1 minute, remove from the stove, drain off the water, and run under the broccoli in cold water or place it in an ice bath to stop the broccoli from overcooking. Set aside.
Place your pot back on a low flame. Add the butter and cook until melted then add the heavy cream and cornstarch. Use a whisk to make sure there are no clumps of cornstarch. Cook the sauce until it comes to a low simmer, stirring constantly so it does not burn, then turn down to a low heat. Add the chèvre, garlic, nutmeg, cayenne and salt and pepper to taste. Cook until all the ingredients are mixed and the sauce is smooth.
Add the broccoli, pasta, and pasta water to the sauce. Cook for several minutes, stirring just enough to coat the broccoli and pasta with sauce. Serve in a warm bowl or plate and garnish with lemon zest and toasted walnuts. Pair with Myka Cellars Sauvignon Blanc.