Ingredients
- 1 pound purple-sprouting broccoli, broccolini, or broccoli cut into small florets
- 1 pound dried long pasta, such as linguine
- 4 tablespoons extra virgin olive oil, plus extra for drizzling
- Juice and zest of 1 lemon
- 7 ounces fresh goat cheese, crumbled
- 1/4 cup fresh oregano leaves
- Sea salt and freshly ground black pepper, to taste
- Finely grated Parmesan, for finishing
Directions
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Bring a large pot of salty water to boil and cook the pasta until al dente. Reserve 1 cup of pasta cooking water before draining.
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In the meantime, steam the broccoli or broccolini until tender. Alternatively, add it into the pasta water for the last few minutes of cooking.
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Return the pasta to the empty pot and add olive oil, lemon juice, and half of lemon zest, tossing to coat. Add broccoli, goat cheese, and half of oregano. Heat over low heat while stirring until goat cheese melts, adding reserved pasta water as necessary to create a silky sauce that coats the noodles. Season to taste with salt and pepper. Divide the pasta between warm plates and top with the remaining zest and oregano. Sprinkle with Parmesan cheese and drizzle with olive oil if desired. Serve immediately.